Whenever Dan and I aren’t sure what to make for dinner, a common go-to meal is stir-fried veggies (cabbage, onion, broccoli) in chili paste and teriyaki sauce, served over rice. It’s simple, easy and super quick to make (plus really yummy too). So when I came across the recipe for a teriyaki salmon bowl from He Speaks in the Silence, I was excited not only because it looked easy to make, but also because it was very similar to the cabbage dish we make already.
*This recipe makes a gluten-free teriyaki sauce by using Bragg’s amino acids, but soy sauce is another alternative if you don’t have Bragg’s on hand and don’t mind it having gluten in it.

Teriyaki Sauce
Ingredients:
1/4 C Bragg’s amino acids or soy sauce
3/4 C water
1 tsp minced ginger
2 tsp minced garlic
2 T brown sugar
1 T cornstarch
Couple of dashes of cayenne pepper

Directions:
Heat in a saucepan over medium heat until it boils. Then reduce to a simmer until it thickens. Stir frequently.

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Salmon and Veggie
Bowl

Ingredients:
Broccoli
Cabbage
Mushrooms
Bell pepper
Onion
Basil
*Use any veggies you want!
Salt
Pepper
Olive oil
Cooked brown rice
Cooked salmon

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Directions:
Cook all the veggies together in a big wok-style pan, seasoning with salt and pepper to taste.
*For the salmon, we baked it for at least 45 minutes in the oven. We like ours sort of dry.

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To Serve:
So technically this recipe says its a teriyaki salmon “bowl” but we just dish it up on a plate. Layer the rice, veggies and salmon. Then drizzle the teriyaki sauce on top.

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Like I said before, this dish is super easy, super quick and super yummy!
Enjoy!

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