Quarantine Teriyaki Salmon Bowls with Coconut Rice

Directions

1. 1

   Cook salmon as desired (stove top, upside down first, a few minutes on both sides).

2. 2

   Drizzle teriyaki sauce on cooked salmon.

3. 3

   Cook rice in coconut milk (half coconut milk, half water) and add coconut flakes and pine nuts.

4. 4

   Sauté yellow squash in a single layer with salt, pepper, oregano, and garlic powder.

5. 5

   Assemble bowl with cooked salmon, coconut rice, and desired toppings (e.g., mango, yellow squash).

6. 6

   For bowl 2, make yogurt sauce by mixing yogurt, lemon juice, olive oil, and minced garlic.

7. 7

   Assemble bowl 2 with cooked salmon, brown rice, yogurt sauce, and desired toppings (e.g., leftover roasted tomatoes, zucchini).