Teriyaki Salmon Bowls

- Juicy and flavorful grilled teriyaki salmon - A sweet and spicy mango slaw with lots of rice and toppings - A fast weeknight dinner that's easy to customize to your preference

These bowls feature...

- Vegetable oil - Sesame oil - Lime juice - Honey - Red pepper - Cabbage - Mango - Rice - Carrot

- Soy sauce - Rice vinegar - Ginger - Garlic - Brown sugar - Cornstarch - Salmon fillets - Green onions - Spicy mayo


Shred cabbage and carrot and place in a large bowl. Cut mango into matchsticks and add to bowl.

Prep slaw


In a small bowl, whisk vegetable oil, sesame oil, lime juice, honey, and red pepper flakes until smooth.

Make dressing


Fold dressing into slaw until evenly coated. Season slaw with salt and pepper to taste and refrigerate until ready to serve.

Dress slaw


In a large shallow bowl, combine water, soy sauce, rice vinegar, ginger, garlic, brown sugar, honey, and cornstarch. Add salmon fillets and marinate 30 minutes.

Marinate salmon


Remove salmon from marinade and set marinade aside. Grill salmon over medium-high heat until salmon registers 125-130F.

Grill salmon


Pour marinade into a pan and bring to a simmer over medium heat, stirring occasionally until thickened.

Make sauce


Spoon rice into serving bowls and top with salmon fillets and spicy slaw. Drizzle teriyaki sauce over salmon and top bowls with green onions, sesame seeds, and a drizzle of spicy mayo. Enjoy!

Assemble bowls