Teriyaki Salmon Bowl
A cozy and quick Teriyaki Salmon Bowl featuring tender salmon, vibrant vegetables, and fluffy rice, perfect for delightful family dinners.
Ingredients
Main Ingredients
- 4 pieces Salmon Fillets Keep skin-on for added flavor and crunch. Can substitute with tofu for a vegetarian option.
- ½ cup Teriyaki Sauce Homemade sauce preferred, consisting of soy sauce, honey, ginger, and garlic.
- 2 cups Steamed Rice Jasmine or brown rice recommended. Quinoa can be used as a gluten-free substitute.
- 2 cups Mixed Vegetables Broccoli, bell peppers, and snap peas; frozen veggies can also be used.
- to taste Green Onions For garnish; substitute with sesame seeds if not available.
Instructions
Preparation
- Cook your rice according to package instructions.
- While the rice cooks, season the salmon fillets with salt and pepper.
Cooking
- Heat a tablespoon of oil in a pan over medium heat and place the salmon skin-side down. Cook for about 4-5 minutes until the skin is crispy.
- Gently flip the salmon and pour the teriyaki sauce over it. Cook for another 3-4 minutes until salmon is cooked through.
- In a separate pan, sauté the mixed vegetables for about 5 minutes until tender.
Assembly
- Scoop the fluffy rice into bowls, add sautéed vegetables, and top with the glazed salmon. Drizzle more teriyaki sauce if desired.
- Garnish with sliced green onions.
Notes
For flavor variations, consider adding sesame oil or red pepper flakes. Serve with pickled ginger and seaweed salad for a festive touch. Use cauliflower rice for a low-carb option.