Nut-Free Teriyaki Salmon Bowl

Ingredients

• 4 fillets salmon
• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 2 cups cooked rice
• 1 cup steamed broccoli
• 1 carrot shredded carrot
• 2 green onions sliced green onions

Instructions

1. 1. In a small bowl, whisk together the soy sauce, honey, rice vinegar, and grated ginger to create the teriyaki marinade.
2. 2. Place the salmon fillets in a shallow dish and pour the teriyaki marinade over them, allowing them to marinate for at least 15 minutes.
3. 3. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
4. 4. Remove the salmon from the marinade and place it on the prepared baking sheet. Bake for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
5. 5. While the salmon is baking, prepare the rice and steam the broccoli. Divide the cooked rice into bowls, top with steamed broccoli, shredded carrots, and the baked salmon. Drizzle any remaining teriyaki sauce over the top and garnish with sliced green onions.

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