Teriyaki Salmon Rice Bowl
Most of this meal comes from planned leftovers. If you don’t have leftover cooked salmon, pick up about 6 oz. of cooked salmon at your local deli. If necessary, make your own savory and sweet teriyaki sauce from the recipe provided. Teriyaki sauce keeps for quite awhile in the fridge. You can also freeze it.
Grocery List: Teriyaki Salmon Rice Bowl
Teriyaki Salmon Rice Bowl
Produce
garlic (if needed)
1 yellow onion (if needed)
savoy or Napa cabbage
1 head red or green leaf lettuce
green onions
Fresh fennel
red bell pepper
1 cucumber
1 pint cherry tomatoes
1 lime
1 piece fresh ginger root
Canned/Dried Foods
bulgur (if needed)
low-sodium vegetable broth (if needed)
good extra-virgin olive oil (if needed)
sesame oil (if needed)
low sodium soy sauce (if needed)
balsamic vinegar (if needed)
Asian garlic pepper sauce (if needed)
brown sugar (if needed)
rice wine vinegar (if needed)
Frozen Foods
frozen peas (if needed)
Meat/Fish/Poultry
leftover salmon and rice in fridge at home
Chilled Foods/Dairy
orange juice (if needed)
Nutritional Value: Teriyaki Salmon Bowl
Teriyaki Salmon Bowl
Nutritional Analysis
Per Serving
Calories: 520
Protein: 33 g
Carbohydrates: 69 g
Total Fat: 12 g
(Saturated Fat:) 2 g
Dietary Fiber: 9 g
Cholesterol: 50 mg
Sodium: 430 mg
% calories from fat: 21.7 %
Serving Size:
16 ounce bowl with salad salmon and brown rice and 3 oz. teriyaki sauce.
