Teriyaki Salmon Bowls

• 1 c jasmine rice
• 4 ea (about 1.5 lb) Atlantic Salmon fillets
• 1 pkg Pero Vegetable Slaw
• ¼ c + 2 tbsp Bachan’s Japanese BBQ Sauce
• 2 tbsp rice vinegar
• 1 cucumber, thinly sliced
• 1 avocado, thinly sliced
• 12 oz shelled edamame

Cook rice according to package instructions. Microwave edamame according to package instructions.

In a large bowl, whisk together 2 tbsp Bachan’s sauce and rice vinegar. Add the slaw and toss well to coat.

Cut the cucumber and avocado into slices

Cube the salmon fillets into 1.5 cubes. Heat oil in a large skillet over medium-high. Add the salmon and cook, undisturbed, 2-3 minutes until golden brown. Turn to brown on all sides and cook another 1-2 minutes. Turn heat down to medium, add ¼ c Bachan’s sauce to the skillet and stir well, cooking another 2-3 minutes until salmon is cooked through and glazed.

To serve, divide cooked rice into 4 bowls. Top with teriyaki salmon, slaw and cucumber and avocado slices.