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Teriyaki Salmon Bowls with Pineapple Avocado Salsa. Super quick and easy, very delicious, and healthy too! Perfect for a weeknight dinner, ready in under 30 minutes. The sauce is soy-free and sweetened with raw honey. Clean eating friendly.
Scale
Ingredients
PINEAPPLE SALSA
- 1 small pineapple (about 3 cups), diced
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 1/2 small red onion, finely chopped
- 1 avocado, diced
- 1/4 cup cilantro, finely chopped
- 1 teaspoon raw honey
- Pinch of sea salt
- 1 lime, squeezed
TERIYAKI SALMON
- 1/4 cup coconut aminos (or tamari)
- 2 tablespoons raw honey
- 1 teaspoon fresh ginger, minced or grated
- 2 small garlic cloves, minced or grated
- Pinch of chili flakes (optional)
- 1 teaspoon arrowroot powder or non-gmo cornstarch, to thicken the sauce (optional)
- 4 wild-caught salmon fillets, about 4–6 ounces each
- Sea salt and black pepper
- 1–2 tablespoons avocado oil
- Cooked rice, for serving (I used Lundberg’s organic white basmati rice)
Instructions
- Make the pineapple salsa. In a bowl, add the pineapple, bell peppers, onion, avocado, cilantro, 1 tsp. honey, sea salt, and lime juice. Toss to combine well, then refrigerate until serving or up to 3 days in an airtight container.
- Make the teriyaki sauce. In a small bowl or measuring cup, add the coconut aminos. If using arrowroot or cornstarch to thicken the sauce go ahead and add it in here, then whisk to combine. Next, add in 2 tbsp. honey, ginger, garlic, and chili flakes. Mix well, then set aside.
- Cook the salmon. Pat the salmon dry with a paper towel then sprinkle generously with sea salt and black pepper. Heat the avocado oil in a large skillet over medium-high heat. When the oil shimmers, place the salmon skin side up in the pan and cook about 5 minutes. Flip the salmon and cook for another 3-5 minutes, or until cooked through and flaky. Remove the skin and set the salmon aside.
- Using the same skillet, reduce the heat and add in the teriyaki sauce. Let cook for 2-3 minutes or until it bubbles. Remove from the heat and return the salmon to the pan. Coat the salmon in as much teriyaki sauce as desired.
- Arrange the cooked rice and teriyaki salmon in bowls, then top with pineapple salsa. Enjoy!
Notes
Rice options: Feel free to substitute the white rice with cauliflower rice, broccoli rice, brown rice, or even quinoa.
I encourage everyone to opt for certified organic ingredients as much as possible to avoid toxic pesticides like glyphosate. I’ve linked to some of my favorite brands in the blog post above.
Keywords: teriyaki, salmon, pineapple salsa, salsa, dinner, weeknight, 30 minutes, easy, quick, asian
