Orange Teriyaki Salmon Bowl
Bring the Bistro Home with this zesty and tasty spin on a classic teriyaki bowl. Starring Waterfront Bistro frozen salmon, this tangy recipe will pack a flavorful punch.
Total cook time
- 2 (4 oz.) Waterfront Bistro Wild Alaskan Pink Salmon fillets, Boneless and Skin On
- ½ cup bottled teriyaki sauce
- 1 large orange, zest and juiced
- 1 teaspoon minced ginger
- 2 tablespoons vegetable oil
- 2 cups cooked rice
- ½ cup shredded carrots
- 1 cup broccoli florets, steamed
- ½ teaspoon toasted sesame seeds (optional)
- 2 green onions, thinly sliced (optional)
Thaw salmon per package instructions.
Pat fish dry with paper towels.
In a small bowl, combine teriyaki sauce, orange zest and juice, and ginger. Set aside.
In a non-stick skillet over medium-high heat, heat oil. When the oil is hot, add salmon skin-side down, cook for 3 – 4 minutes, until skin is golden and crisp.
Flip fish and add sauce to the pan.
Reduce heat to medium and cook for 2-3 minutes or until fish is cooked through and flaky.
Evenly divide the rice, carrots, broccoli, and salmon and arrange in serving bowls.
Pour sauce over fish and vegetables.
Garnish with toasted sesame seeds and green onions.
Step 10 :: Helpful Hints
Cook to an internal temperature of 145 degrees F.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.