Quick and Healthy Teriyaki Salmon Rice Bowl

Tender chunks of teriyaki glazed salmon over a bed of fluffy rice topped with a sweet chili mayo, and you can add whatever toppings you want! These Quick and Healthy teriyaki salmon rice bowls will be your new favorite dinner!

Our daughter is really trying to learn to like fish and I’m secretly trying to as well. I rarely tell our kids that I don’t like something because I don’t want to hold them back, but seeing as how some seafood is hard for me to gag down, well it’s pretty obvious how I feel about it. The other day I was checking out Oshen Salmon and trying to decide if I should give it a whirl when the image of teriyaki salmon burst into my mind.

If ever you don’t like something, put a sauce on it.

And the funny thing is, I’m actually really starting to love salmon!!

So, friends, yay or nay to more salmon recipes?

I’ve mentioned before that I am not a sushi lover. Cade loves it, but I just can’t get behind it. If you’re like me, then this bowl is a great compromise! It has a lot of the signature sushi flavors (rice, salmon, a sweet chili mayo, sesame seeds, cucumber), but without the fish being raw and no seaweed. Winning! Though you can add seaweed on the side if you’re into that sort of thing! 🤢

When all is said and done, this salmon rice bowl is perfect for lunch or dinner and hey, maybe it will even sway you into the world of seafood like it is for me. Kind of, I’m still not behind oysters!

What is a Salmon Rice Bowl?

We love rice bowls in our family! Have you tried our cilantro lime chicken burrito bowl?? Or our Read more

Citrus Oven Baked Salmon over Arugula Cucumber Salad

This citrus oven baked salmon salad is bright and fresh with crunchy roasted chickpeas and a delightful zesty dressing that is going to have you coming back for more!

This is the recipe that changed our lives!! Our very first week of being totally unpacked in our new place, it was time to get back in the kitchen and cooking again. I’ve felt so out of it with the stress of moving and when our oldest daughter mentioned she really wants to learn to like fish so she can incorporate some healthier foods into her diet, I timidly said yes.

I’ve hated salmon since the day I was born but I do secretly wish seafood wasn’t such a nemesis of mine so I jumped in. In the past I’ve liked it ok, but this citrus baked salmon salad absolutely sold me! It’s all about the flavors so do not substitute other seasonings unless you’re crazy.

I adapted this recipe from Tiffany Angela.

Ingredients for Salmon Salad

I’m going to recommend not substituting any of these ingredients because each one has an important role in bringing all the flavor to your plate! I’ve divided the ingredients into categories – dressing, salmon, chickpeas and the salad. Don’t get overwhelmed! None of the ingredients are weird or har

Spicy sausage and tender shrimp make this Jambalaya Pasta a dinner that’ll leave everyone asking for seconds. This saucy one-pot pasta is a weeknight dinner you are going to love.

This dish is loaded with fantastic flavor from Cajun spices. Both the kids and the adults in this house agree it’s a hit!

Jambalaya Pasta

The components of jambalaya are so well suited to serving with pasta. We love all kinds of noodle-based dishes, from simple Italian-inspired classics like Spaghetti and Marinara to Mongolian Beef with Noodles, and our beloved Stir-Fry Noodles with Chicken and Vegetables.

I’m always looking for interesting takes on pasta, since I know everyone in my family likes it. Recently, I posted this Cheesy Pizza Pasta Bake and Mexican Baked Pasta.

When I saw this recipe for Jambalaya Pasta in my friend Valerie’s new cookbook, The Foolproof Family Slow Cooker, I marked it to try first. This cookbook is full of both slow-cooker and one-pot recipes that are sure to make your meal planning easier.

And I’m happy to report that this first recipe I tried did not disappoint. I’ve already made it again, just to have more leftovers for my lunches!

What is Jambalaya?

Jambalaya is a classic Cajun dish that consists of chicken, shrimp, and sausage all cooked together in one pot, usually with rice. It’s a little like a stew, thick and completely satisfying with every bite.

Instead of rice, this Jambalaya recipe uses pasta. The version I’m sharing today has been a hit with everyone who’s tried it.

I’ve made it a couple of times now and I’m super happy to tell you it actually tastes even better the next day. I made it the second time, just to have it in the fridge for a few easy reheatable lunches.

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