This recipe for Teriyaki Salmon Rice Bowls is my special “how to survive Lent if you gave up meat” formula. It’s packed with flavor, leaving you satisfied after the last bite. Made incredibly easy with salmon from Gorton’s Seafood, who have sponsored this post.
Something happened between 2016 and now, when rice bowls became a trendy option in our eating habits. I’ve seen them pop up everywhere – from the most casual of restaurants to some high caliber establishments, all praising the ease of a “rice bowl”. It’s a great balance of carbs, protein, and vegetables – everything I need to make my kind of happy meal. I’ve made rice bowls before with beef, chicken, and even vegan bowls, but now that Lent is here, I’ve been focusing on more seafood in my diet and that’s where Gorton’s Seafood comes in as the perfect partnership this time of year. Being Catholic, every year I take some time to reflect during Lent and see how I can be a better person – both to myself and others, and this year, giving up meat seemed like the way to go. Focusing on eating more vegetables and protein-packed seafood was my goal and moving away from my dependency to those quick meat products.
You might be wondering how someone that lives on an island is consuming frozen seafood and I’m here to say one word: convenience. The convenience that Gorton’s Seafood products offer me is indescribable. Of course, I love fresh scallops or clams as much as the next one, but with items like salmon, shrimp, and other types of fish, it’s just so much easier to buy frozen for a couple of reasons:
- It takes me time to commit – buying fresh means I have to cook that piece of seafood or fish that day or the next, and I’m non-committal and don’t like the pressure;
- Frozen fish is fresh fish – frozen quite literally the moment it’s caught and processed, so you’re not losing any of the freshness but getting all the convenience;
- It saves me so much time – during the summer when we are working 12-16 hour days and want a hearty snack when we are home, nothing quicker and more delicious than that beer batter shrimp.
And it’s not only that – the Gorton’s Seafood tale begins in Gloucester – America’s oldest seaport and the birthplace of the US fishing industry. Gorton’s was founded here in 1849! And if you’re from anywhere in New England, you know Gloucester is the idyllic New England town – one that has been on my bucket list for a while and I can’t wait to visit. My husband was born and raised in Harwich, about two hours from Gloucester and tells me it’s such a fun town to explore! But enough about where Gorton’s Seafood is out of, let’s talk about the seafood and fish itself.
When I tell you I’ve survived Lent thanks to these products, I’m not lying. It’s made making meals incredibly easy for me, whether I’m cooking with the Fish Filets, Simply Bake Salmon, or Beer Batter Shrimp – it’s just a matter of 20-30 minutes in the oven while I whip up a side to go with it and I’m ready to eat. Even my husband, the meat eater of the house, has his own favorites (the Beer Batter Shrimp, hands down, since he dunks them in sriracha and is the happiest ever)! I’ve become a lover of the salmon and thus why I wanted to create a recipe with it to share.
It’s the Simply Bake Salmon – basically just wild caught salmon with roasted garlic and butter. The salmon comes in ready to cook in bags, which is superb for not having to do much clean up but for this recipe I wanted to remove them from the bag, as you’ll be glazing them with teriyaki sauce as they cook, for a sticky sweet marinade that pairs perfectly with the garlic that’s already on it. Next time you’re at the grocery store, head over to the frozen foods section and discover what Gorton’s Seafood products they carry – I promise you’ll be impressed with the quality and flavor they deliver.
- 2 large carrots
- 1 cup white vinegar
- 1 tablespoon sugar
- 1 teaspoon red pepper flakes
- 2 cups uncooked jasmine rice
- 4 portions Simply Bake Salmon
- ½ cup teriyaki sauce
- 2 large cucumbers
- 2 avocados
- 1 cup bean sprouts
- First, pickle the carrots - this is a quick pickle, so basically cut the carrots into short matchsticks while you simmer the vinegar, sugar, and red pepper flakes in a small saucepan. Once it boils, pour this liquid over the cut carrots and set aside for 30 minutes.
- Cook the rice per the package recommendations, while you are getting everything else ready.
- Preheat the oven to 350F and place the salmon on a sheet tray.
- While rice and salmon cook, prepare your vegetables. Slice the cucumbers and avocado.
- When the salmon is halfway cooked (about 12 minutes, spoon half of the teriyaki sauce) and continue cooking. Once cooked all the way through and ready to serve, spoon over the rest of the sauce.
- To serve: place rice on the bottom of the bowl, top with salmon to the side and add vegetables. Drain pickled carrots and place on top, sprinkling with bean sprouts. Serve immediately!
Disclaimer: This post is sponsored by Gorton’s Seafood – thank you for supporting brands that compensate me to create recipes for you! Opinions are 100% my own – I’d never recommend a product I don’t already purchase in my own home.