# Teriyaki Salmon Rice Bowl

> Glazed baked salmon over rice with broccoli, carrots and cucumber.

Serves 4. Prep 10 min, cook 20 min. dinner; dairy-free, pescatarian, high-protein. Contains: fish, soy, gluten, wheat, sesame.

Nutrition per serving (USDA FoodData Central): 660 calories, 43 g protein, 65 g carbs, 25 g fat, 5 g fiber, 1020 mg sodium.

## Ingredients

- 1 1/2 lb salmon fillet, cut into 4 portions
- 5 tbsp teriyaki sauce
- 1 tbsp honey
- 1 1/4 cup white rice, uncooked
- 4 cup broccoli, cut into florets
- 1 cup carrot, shredded
- 1 cucumber, thinly sliced
- 1 tsp sesame oil
- 1/4 cup green onion, sliced

## Instructions

1. Heat the oven to 425°F. Cook the rice with 2 1/2 cups water: bring to a boil, cover and simmer on low 15 minutes.
2. Stir 4 tablespoons teriyaki sauce with the honey. Place the salmon on a lined baking sheet and brush with the glaze.
3. Bake 10 to 12 minutes until the salmon flakes and reaches 145°F. Steam the broccoli in the last 5 minutes (microwave with 2 tablespoons water, covered).
4. Divide the rice among bowls and top with salmon, broccoli, carrot and cucumber.
5. Drizzle with the remaining teriyaki and sesame oil and sprinkle with green onion.

recipe_id: `teriyaki-salmon-rice-bowl` (use with the Mise MCP tools build_shopping_list and log_calories)