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Easy Teriyaki Salmon Power Bowl Recipe with Edamame and Quinoa for Healthy Meals

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A quick and easy teriyaki salmon bowl featuring fluffy quinoa and protein-packed edamame, perfect for a wholesome and satisfying meal.

Ingredients

Scale
  • 2 salmon fillets (about 6 oz / 170 g each, skin-on for crispiness)
  • 1 cup quinoa (170 g, rinsed well)
  • 1 cup shelled frozen edamame (150 g)
  • 1/4 cup low sodium soy sauce (60 ml)
  • 2 tablespoons honey (30 ml)
  • 1 tablespoon rice vinegar (15 ml)
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon sesame oil (5 ml)
  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds (9 g) – optional
  • Lime wedges – optional

Instructions

  1. Rinse 1 cup quinoa thoroughly in cold water to remove bitterness. Combine with 2 cups water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
  2. In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, minced garlic, grated ginger, and 1 teaspoon sesame oil. Set aside.
  3. Steam or boil 1 cup shelled frozen edamame according to package instructions, about 3-5 minutes. Drain and set aside.
  4. Heat a non-stick skillet over medium-high heat. Place salmon fillets skin-side down and cook for 4-5 minutes without moving them to crisp the skin. Flip carefully and cook another 3-4 minutes until salmon is cooked through and flakes easily.
  5. Pour the teriyaki sauce over the salmon in the pan during the last 1-2 minutes of cooking. Spoon the sauce over the fillets frequently as it thickens and becomes glossy. Remove from heat and let rest for a minute.
  6. Divide the quinoa between bowls. Top with salmon fillets, steamed edamame, and garnish with sliced green onions and toasted sesame seeds. Serve with lime wedges on the side.

Notes

Rinse quinoa well to avoid bitterness. Use a hot pan and cook salmon skin-side down first for a crispy skin. Pour teriyaki sauce over salmon in the last minutes of cooking and spoon frequently to glaze. If sauce thickens too much, add a splash of water. Aim for salmon internal temperature of about 125°F (52°C) for moistness. Sauce can be made ahead and stored in fridge.

Nutrition

Keywords: teriyaki salmon, power bowl, quinoa, edamame, healthy meals, easy dinner, gluten-free, pescatarian

Find it online: https://tastypierecipes.com/easy-teriyaki-salmon-power-bowl-recipe-with-edamame-and-quinoa-for-healthy-meals/