This delicious Teriyaki Salmon recipe is served on a bed of millet with tons of veggies, pineapple, and toasted cashews and sesame seeds. Nutritious meals at their best!
I promised a delicious recipe to come when I posted my Easy, Soy-Free Teriyaki Sauce earlier this week, and here I am to deliver.
I’ve been making this Teriyaki Sauce every week for over a month now, and we are yet to tire of drizzling it over our chicken and veggies.
This week, we decided to branch out a little.
When I was in college, I used to work in a restaurant at nights downtown Portland. It wasn’t one I would eat at often, so I would run over to a nearby gym before my shift started to grab my favorite dinner – Teriyaki Salmon Bento.
They served the salmon poached on a bed of rice with tons of steamed veggies, and had a variety of sauces to pour on top. I always topped mine with teriyaki sauce and tons of sriracha and sesame seeds.
This teriyaki salmon recipe came together the other day trying to recreate those flavors that I miss! I tossed in some pineapple and cashews to up the wow (and flavor) factor — and while my 2 year old still isn’t thrilled with fish, he ate all the pineapple and cashews out of his own dinner, and then out of mine.
I typically wrap salmon in foil and bake it, but after poaching it the other day, I will definitely do it more often! It is much faster than baking it, and keeps it just as moist. Perfect for those nights when you need a quick and nutritious meal. You’ll be topping it with lots of flavorful sauce, so keep the seasonings light. I only used sea salt.
We’ve been having a lot of rice lately, so I decided to resurrect my love of millet bowls. I ate millet topped with veggies and eggs all the time after Xander was born — so easy, so nutritious.
Tips for Making Teriyaki Salmon Millet Bowls
- These bowls would work equally well with shrimp or chicken, or even tofu if you’re looking for a veggie option.
- Make is Gluten Free: My Easy Teriyaki Sauce is soy free and gluten free, using coconut aminos in place of soy sauce. Plus, it’s much healthier and lower in sugar than a store bought variety.
Salmon Teriyaki Millet Bowls
A light and exceptionally delicious salmon dinner! The salmon is poached, and served on a bed of millets and veggies lightly sauteed in sesame oil. We love adding pineapple and cashews, but those items are optional!
- 1 cup millet prepared to package directions
- 4 3 ounce salmon fillets
- 1 tbsp sesame oil toasted
- 2 cups broccoli chopped
- 2 large carrots sliced
- 2 cups snap peas chopped
- 1 cup baby corn chopped
- 1 cup pineapple
- 1/4 cup cashews toasted
- 2 tbsp sesame seeds toasted, to garnish
- 2 tbsp scallions chopped, to garnish
- Easy Teriyaki Sauce
Prepare millet per package directions.
Add sesame oil to a frying pan, and add the chopped veggies and pineapple. Saute on high, and cover to allow to steam for 3-5 minutes, leaving the veggies a bit crisp.
Remove veggies from pan, and add about 1 1/2 cups of water - enough to cover the bottom of the pan with about 1 inch of water.
Once the water is simmering, add the salmon, and lightly season with sea salt. Cover, and allow to poach on medium heat for 5-7 minutes, until salmon is cooked through.
Layer bowls with millet, veggies, and a piece of poached salmon. Garnish with cashews, teriyaki sauce, sesame seeds and scallions.
*Nutrition Facts do not include Teriyaki Sauce. The values for the sauce are located on that recipe post.
Other Healthy Salmon Recipes:
- Roast Salmon with Pomegranate Glaze, by Simply Fresh Dinners
- Honey Mustard Salmon in Foil, by Gimme Some Oven
- Skillet Seared Salmon with Creamy Cilantro Lime Sauce, by Cooking Classy
- Blackened Salmon Nicoise with Mango Tarragon Dressing, by Vitamin Sunshine