Sticky Teriyaki Salmon Bowl
A quick and nutritious meal featuring tender salmon glazed in a sweet and savory teriyaki sauce, served with rice and vibrant vegetables.
Ingredients
For the Bowl
- 2 pieces salmon fillets
- 1 cup rice (white or brown)
- 1 cup broccoli florets
- 1 cup carrots, julienned
- 1/4 cup soy sauce Can use tamari for gluten-free option
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- Sesame seeds for garnish To taste
- Green onions, chopped for garnish To taste
Instructions
Preparation
- Begin by cooking the rice according to package instructions.
- While the rice cooks, steam the broccoli florets and julienned carrots until tender but still vibrant in color, about 5-7 minutes.
Making the Sauce
- In a small saucepan, mix the soy sauce, honey, sesame oil, rice vinegar, minced garlic, and minced ginger. Heat the mixture over medium heat, stirring until it starts to thicken, about 5 minutes. Remove from heat and set aside.
Cooking the Salmon
- Heat a non-stick skillet over medium-high heat. Place the salmon fillets skin side down in the skillet. Cook for about 4-5 minutes on one side, then flip and pour half of the teriyaki sauce over the salmon. Cook for an additional 3-4 minutes until the salmon is cooked through.
Assembly
- In a bowl, place a scoop of rice at the bottom. Top with steamed broccoli and carrots, then add the cooked salmon, drizzling with the remaining teriyaki sauce.
Garnishing
- Sprinkle sesame seeds and chopped green onions over the top. Serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or skillet, adding a splash of water if necessary.