A quick and easy salmon recipe for any day of the week! The salmon is made with a miso teriyaki glaze, then loaded onto rice bowls and finished with vegetables and fresh avocado.
Whisk the sesame oil, teriyaki sauce, white miso paste, sriracha, honey, soy sauce, garlic powder, and lime juice together until blended.
Spoon the sauce over each salmon filet, and let the salmon rest for 10-15 minutes.
Heat the avocado oil in a large skillet over medium heat. Cook the salmon, skin-side down, for 3-4 minutes until it easily releases from the pan.
Flip the salmon over, and cook for another 2-3 minutes until cooked to your preferred temperature.
Build the Salmon Bowls:
Divide the cooked rice (or quinoa) between two bowls. Top each bowl with one salmon filet, drizzle with any leftover marinade, then top with sliced avocado, cucumbers, green onions, sesame seeds, and carrots.