Teriyaki Salmon Rice Bowl

Ingredients

• 4 (6 oz) salmon fillets
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 2 cloves garlic, minced
• 1 cup uncooked white rice
• 1 large fennel bulb, thinly sliced
• 4 radishes, thinly sliced
• 1/4 cup mayonnaise
• 1 tsp dried dill
• 2 green onions, sliced
• 1 tbsp sesame oil
• 1 tsp black pepper
• 1 tsp salt

Instructions

1. Cook the rice according to package instructions.
2. In a small bowl, whisk together soy sauce, honey, rice vinegar, ginger, and garlic to make the teriyaki glaze.
3. Place salmon fillets on a baking sheet and brush with half of the teriyaki glaze.
4. Bake at 400°F for 12-15 minutes, or until salmon is cooked through and glaze is caramelized.
5. While salmon bakes, prepare the salad by combining sliced fennel and radishes in a bowl.
6. In a separate small bowl, mix mayonnaise and dried dill to create a creamy dressing.
7. Drizzle the dressing over the fennel and radish salad and toss to combine.
8. Divide cooked rice among four bowls.
9. Top each bowl with a salmon fillet, fennel and radish salad, and sliced green onions.
10. Serve immediately.