Teriyaki Salmon & Wild Rice Power Bowl

Serving Size 4

• 4 Salmon fillets (6 oz each)

• 1 cup wild rice blend, cooked according to package instructions

• 2 cups fresh baby spinach

• 1 red bell pepper, finely diced

• 2 tbsp toasted sesame seeds

• 1 green onion, sliced (for garnish)

• Teriyaki Glaze:

  • ¼ cup tamari or soy sauce

  • 2 tbsp honey or maple syrup

  • 1 tsp fresh ginger, grated

  • 1 clove garlic, minced

  • 1 tsp rice vinegar

1. In a small saucepan, whisk together the tamari, honey, ginger, garlic, and rice vinegar. Simmer over medium-low heat for 5–8 minutes until it thickens into a glossy glaze. Set aside.

2. Season salmon fillets with a pinch of salt. Heat a grill pan or skillet over medium-high heat with a touch of oil. Sear the salmon for 4–5 minutes on the skin side. Flip and generously brush the top with the teriyaki glaze. Cook for another 3–4 minutes until the salmon is opaque and flakes easily.

3. In a large bowl, toss the warm cooked wild rice with the fresh spinach and diced red peppers. The heat from the rice will perfectly wilt the spinach leaves.

4. Divide the rice and veggie mixture into four bowls. Top each with a salmon fillet.

5. Drizzle any remaining glaze over the fish and sprinkle with toasted sesame seeds and sliced green onions.