Heart-healthy Teriyaki Salmon Bowl

Quick and easy heart-healthy meal, perfect for a weeknight dinner for two.

It’s clear that eating a well-balanced diet and staying active makes a dramatic difference when it comes to your health. In honor of Heart Health month, nourish your ticker with this tasty teriyaki salmon bowl, packed full of flavor, fiber, and nutrients.

Ingredients

For the Sauce

• ⅓ cup reduced sodium tamari

• 2 tablespoons water

• 2 cloves garlic, minced

• 1 tablespoon sesame seeds

• 1 tablespoon raw honey

• 1 teaspoon ginger, minced

• 2 tablespoons sesame oil

For the Bowl

• 2 (8 oz.) wild caught salmon fillets

• ½ cup low-sodium chick peas

• 1 avocado, sliced

• ½ cup purple cabbage, shredded

• ½ cup edamame, shelled

• 1 cups broccoli florets

• 1 cup cauliflower florets

• 1 large carrot, grated

• 6 asparagus spears, chopped

• 1 cup brown rice, cooked

• Olive oil

• Scallions, optional

Instructions

1. Combine ½ tablespoon sesame seeds and remaining sauce ingredients in a small bowl; whisk to blend.

2. Cube the salmon fillets and place in a plastic bag. Pour half of the teriyaki sauce over the salmon (reserve unused sauce to drizzle over finished bowl); toss gently to coat. Refrigerate for at least 1 hour.

3. Preheat oven to 400 degrees Fahrenheit. Place broccoli, cauliflower and asparagus on a sheet pan; drizzle lightly with olive oil. Salt and pepper to taste. Roast vegetables at 400 degrees for 15 minutes. Set aside.

4. Heat olive oil in a pan over medium heat. Place marinated salmon cubes in a single layer in the heated pan. Cook for 2 minutes. Flip each cube once, cooking an additional 1-2 minutes, or until salmon flakes easily with fork.

5. To assemble bowls, evenly divide cooked rice between two bowls. Top with salmon, chick peas, avocado, edamame, carrot, cabbage and roasted veggies. Drizzle with remaining teriyaki sauce and sesame seeds. Garnish with chopped scallions.