Low Carb Teriyaki Salmon & Quinoa Bowl Recipe

INGREDIENTS:

Makes 2 bowls
Serving size: 1 bowl

• 8 oz. wild-caught salmon fillet, thawed if frozen
• 2 tbsp. less sodium soy sauce (or tamari, coconut aminos)
• 4 tsp. honey
• 4 tsp. rice wine vinegar
• 1/2 tsp. ground ginger
• 2 garlic cloves, minced (or 1/4 tsp. garlic powder)
• 2/3 cup cooked quinoa
• 1 cup sugar snap peas, steamed
• 1 cup radicchio, chopped (or lettuce of choice)
• 1/2 cup mushrooms, sliced
• 1/2 cup bell pepper, sliced

DIRECTIONS:

1. Combine soy sauce, honey, rice wine vinegar, ginger, and garlic in a medium bowl.
2. Lightly coat a skillet with cooking spray and add salmon skin-side down.
3. Spoon sauce over top of salmon, cooking 4 minutes over medium-high heat before flipping.
4. Scrape off crispy skin and spoon remaining sauce over salmon, cooking another 3 minutes.
5. In the same skillet, stir-fry mushrooms and peppers with soy sauce (or tamari, coconut aminos).
6. Meanwhile, cook quinoa (in broth for best flavor) and steam snap peas (I used leftovers).
7. Divide quinoa, snap peas, radicchio, mushrooms, peppers between two bowls.
8. Top with seared salmon fillets and enjoy!

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