Umami Recipes
Umami Recipes


Teriyaki Salmon Quinoa Bowls

4 servings


40 minutes

total time


1 cup tricolor quinoa

1/3 cup plus 2 tablespoons soy sauce

1/3 cup plus 2 tablespoons mirin (Japanese rice wine) or 1/4 cup each seasoned rice vinegar and water plus 1 tablespoon honey

4 cloves garlic, grated

1 tablespoon minced peeled fresh ginger

2 tablespoons honey

1 1/2 pounds skinless salmon, cut into 1 1/2-inch pieces

2 scallions (white and light green parts only), sliced, plus more for topping

3 tablespoons vegetable oil

3 heads baby bok choy (about 1 pound), trimmed and chopped

6 ounces shiitake mushroom caps, thinly sliced

Grated zest of 1/2 lemon, plus wedges for serving


Cook the quinoa as the label directs. Meanwhile, whisk 1/3 cup each soy sauce and mirin with three-quarters of the garlic, the ginger and honey in a medium bowl. Add the salmon and turn to coat. Let marinate at room temperature, 15 minutes.

Stir the scallions and the remaining 2 tablespoons soy sauce into the quinoa. Cover and set aside.

Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons vegetable oil. Add the bok choy and cook until the leaves start wilting, 3 to 4 minutes. Add the remaining garlic and the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Add the remaining 2 tablespoons mirin and the lemon zest; toss to coat. Transfer the vegetables to a bowl.

Wipe out the skillet and increase the heat to high. Add the remaining 1 tablespoon vegetable oil. Add the salmon and about one-third of the marinade to the skillet (discard the remaining marinade). Cook until the salmon is golden brown and cooked through, 3 minutes per side. Top each serving of quinoa with the vegetables, salmon and more scallions. Serve with lemon wedges.


Serving Size




Total Fat

36 g

Saturated Fat

7 g

Unsaturated Fat


Trans Fat



94 mg


1355 mg

Total Carbohydrate

53 g

Dietary Fiber

6 g

Total Sugars

17 g


45 g

4 servings


40 minutes

total time
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