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686 kcal
40 min.
Recipe for Salmon teriyaki bowl with mozzarella, quinoa, and vegetables
Recipe for Salmon teriyaki bowl with mozzarella, quinoa, and vegetables
Recipe for Salmon teriyaki bowl with mozzarella, quinoa, and vegetables
Recipe for Salmon teriyaki bowl with mozzarella, quinoa, and vegetables
Recipe for Salmon teriyaki bowl with mozzarella, quinoa, and vegetables
Recipe for Salmon teriyaki bowl with mozzarella, quinoa, and vegetables
Recipe for Salmon teriyaki bowl with mozzarella, quinoa, and vegetables
Recipe for Salmon teriyaki bowl with mozzarella, quinoa, and vegetables
Recipe for Salmon teriyaki bowl with mozzarella, quinoa, and vegetables
Recipe for Salmon teriyaki bowl with mozzarella, quinoa, and vegetables

Recipe for Salmon teriyaki bowl with mozzarella, quinoa, and vegetables

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x portion

NaN g

686 kcal

x g

1 kcal

685.5
Calories
49.0g
Prot.
44.0g
Fat
25.4g
Carbs

Ingredients (servings):

2

Converted ingredients are going to appear on the shopping list

  • Salmon3× piece (300 g)
  • Cucumber1× portion (200 g)
  • Mozzarella cheese1× portion (125 g)
  • Tomatoes cherry6× piece (120 g)
  • Vegetable broth0.5× cup (120 g)
  • Radish red6× root (90 g)
  • Quinoa4× tablespoon (56 g)
  • Limes50 g
  • Red onion2× piece (50 g)
  • Ginger, fresh1× root (20 g)
  • Soy sauce1× tablespoon (10 g)
  • Olive oil1× tablespoon (10 g)
  • Garlic1× clove (5 g)
  • Erythritol1× teaspoon (5 g)
  • Sesame oil0.5× teaspoon (2.5 g)
  • Salt2× pinch (1 g)
  • Pepper, black1× pinch (1 g)
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How to make Salmon teriyaki bowl with mozzarella, quinoa, and vegetables

recipe

  1. 1. Preheat the oven to 200°C.

  2. 2. Dice the skinless salmon. Peel and grate the garlic and ginger.

    1. 2. Dice the skinless salmon. Peel and grate the garlic and ginger.

  3. 3. Then season the salmon with salt, pepper, soy sauce, 1/5 of the lime juice, olive oil, half of the ginger, and garlic. Place the fish on a baking sheet and bake for 7 minutes.

  4. 4. In a small bowl, prepare a sauce with sesame oil, erythritol, the remaining lime juice, and grated ginger.

    1. 4. In a small bowl, prepare a sauce with sesame oil, erythritol, the remaining lime juice, and grated ginger.

  5. 5. Pour the vegetable broth over the quinoa and bring to a boil. Cover and simmer on low heat for about 15 minutes. The quinoa should absorb all the liquid.

    1. 5. Pour the vegetable broth over the quinoa and bring to a boil. Cover and simmer on low heat for about 15 minutes. The quinoa should absorb all the liquid.

  6. 6. After baking, pour the liquid left from the salmon into the cooked quinoa and mix.

  7. 7. Cut the cucumber, radish, onion, mozzarella, and cherry tomatoes into thin strips.

    1. 7. Cut the cucumber, radish, onion, mozzarella, and cherry tomatoes into thin strips.

  8. 8. Put the quinoa at the bottom of the bowl and top with the sliced vegetables, salmon, and cheese. Drizzle with the sauce.

    1. 8. Put the quinoa at the bottom of the bowl and top with the sliced vegetables, salmon, and cheese. Drizzle with the sauce.
    2. 8. Put the quinoa at the bottom of the bowl and top with the sliced vegetables, salmon, and cheese. Drizzle with the sauce.
    3. 8. Put the quinoa at the bottom of the bowl and top with the sliced vegetables, salmon, and cheese. Drizzle with the sauce.
    4. 8. Put the quinoa at the bottom of the bowl and top with the sliced vegetables, salmon, and cheese. Drizzle with the sauce.
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