Chipotle Teriyaki Salmon Bowls
Sunday Prep, Weekday Fuel | Serves 4 | ~485 calories per serving
This one's got three parts — salmon, salsa, and sauce — which makes it a good one to split up with a partner, the same way we split up work on the whiteboard. One person handles the sheet pan, the other blends the sauce, and dinner's on the table twice as fast.
What You'll Need
For the Salmon
4 salmon fillets (4–6 oz each), cut into bite-sized chunks
1 cup teriyaki sauce
1–2 tablespoons chopped chipotle in adobo
1 teaspoon garlic powder
Salt and black pepper to taste
3–4 cups cooked rice
1 cup sliced cucumbers
For the Pineapple Salsa
2 cups pineapple chunks
2 avocados, diced
1 serrano or jalapeño, sliced
½ cup fresh cilantro, chopped
2 tablespoons lime juice
For the Creamy Green Sauce
½ cup plain Greek yogurt
½ cup fresh cilantro
¼ cup fresh parsley
1 jalapeño, seeded if desired
1 clove garlic
3 tablespoons fresh lime juice
Sea salt to taste
Instructions
Preheat the oven to 450°F and rub a sheet pan with oil.
Bake the salmon. Toss the salmon chunks on the sheet pan with ½ cup teriyaki sauce, the chipotle, garlic powder, salt, and pepper. Bake 10–15 minutes, until cooked to your liking. Toss with more teriyaki sauce if desired.
Make the salsa. While the salmon bakes, combine the pineapple, avocado, jalapeño, cilantro, and lime juice in a bowl.
Blend the green sauce. Add the Greek yogurt, cilantro, parsley, jalapeño, garlic, lime juice, and sea salt to a blender. Blend until smooth.
Build the bowls. Serve the salmon over rice, topped with the pineapple salsa, a generous spoonful of green sauce, and the sliced cucumbers. Finish with an extra squeeze of lime.
Serve It With
Extra lime wedges
A drizzle of remaining teriyaki sauce
Coconut or cilantro-lime rice for a flavor boost
Nutrition (per serving, estimated)
Values are estimates based on average ingredient weights.
This week's article covers partner workouts and intervals — why the partner isn't just company, but the built-in rest that makes the hard part work. Fitting, since this recipe splits nicely between two cooks. (Drop in the article link once it's live.)
Recipe adapted from Half Baked Harvest's Chipotle Teriyaki Pineapple Salmon Bowls.