High Protein Soy Garlic Salmon Bowl Recipe

Ingredients

• 8 oz Salmon Fillet (skinless, cut into 1‑inch cubes)
• 3 tablespoons Soy Sauce (low‑sodium)
• 2 tablespoons Sesame Oil (toasted sesame oil)
• 1 tablespoon Honey (adds light sweetness)
• 1 tablespoon Rice Vinegar (mild acidity)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 1 cup Cooked White Rice (can use brown rice or quinoa)
• 1 cup Shelled Edamame (fresh or frozen, thawed)
• 0.5 medium Cucumber (diced)
• 1 teaspoon Sesame Seeds (toasted, for garnish)

Instructions

1. Make the Sesame Sauce

   In a small bowl whisk together soy sauce, sesame oil, honey, rice vinegar, and lemon juice until smooth.

   Time: PT5M

2. Prepare the Salmon

   Pat the salmon dry, cut into 1‑inch cubes, place in a mixing bowl and toss with half of the prepared sauce.

   Time: PT5M

3. Preheat the Oven

   Preheat the oven to 400°F (200°C).

   Time: PT5M

   Temperature: 400°F

4. Bake the Salmon

   Line a baking sheet with parchment paper, spread the salmon cubes in a single layer, and bake until crispy and golden, about 12 minutes, flipping halfway.

   Time: PT12M

   Temperature: 400°F

5. Cook the Rice

   Rinse ½ cup uncooked rice, combine with 1 cup water in a rice cooker or saucepan, bring to a boil, then simmer covered 12‑15 minutes until tender. Fluff with a fork.

   Time: PT15M

6. Prepare Edamame and Cucumber

   If using frozen edamame, steam for 3 minutes; if fresh, blanch 2 minutes then shock in ice water. Dice the cucumber.

   Time: PT5M

7. Assemble the Bowls

   Divide cooked rice between two bowls, top with edamame, diced cucumber, and baked salmon. Drizzle the remaining sauce over everything and sprinkle toasted sesame seeds.

   Time: PT5M

8. Clean Up

   Soak the baking sheet and bowls, wipe down counters, and store leftovers in airtight containers.

   Time: PT10M

Nutrition Facts

Calories

540

Protein

51 g

Carbohydrates

45 g

Fat

14 g

Fiber

6 g