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- 2 salmon fillets (about 6 ounces each) - ¼ cup low-sodium soy sauce - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - 1 cup cooked jasmine or brown rice - 1 cup broccoli florets - 1 cup shredded carrots - 1 cup shelled edamame - 2 green onions, chopped - Optional: sesame seeds and red pepper flakes for garnish

Easy Teriyaki Salmon Rice Bowl

Discover the delicious and nutritious Teriyaki Dreams Salmon Rice Bowl, a perfect blend of flavors ideal for any night of the week. This dish stars salmon, rich in omega-3 fatty acids, alongside colorful vegetables like broccoli and carrots, all served over hearty rice. With a simple marinade and easy preparation steps, it's a balanced meal that promotes health without sacrificing taste. Enjoy this delightful bowl for a smart, vibrant dinner option that caters to various dietary preferences!
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Ingredients
  

2 salmon fillets (approximately 6 oz each)

1/4 cup low-sodium soy sauce

2 tablespoons honey or maple syrup

1 tablespoon rice vinegar

1 teaspoon sesame oil

1 clove garlic, minced

1 teaspoon fresh ginger, grated

2 cups cooked jasmine or brown rice

1 cup steamed broccoli florets

1 carrot, julienned or thinly sliced

1/2 cup edamame beans (frozen and thawed)

2 green onions, sliced

1 teaspoon sesame seeds (for garnish)

Optional: Sriracha or chili flakes for added heat

Instructions
 

Prepare the Marinade: In a medium bowl, combine the soy sauce, honey (or maple syrup), rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk thoroughly until all ingredients are well mixed and the marinade is smooth.

    Marinate the Salmon: Place the salmon fillets in a shallow dish or a zip-top bag. Pour half of the teriyaki marinade over the salmon, ensuring the fish is evenly coated. Cover and let it marinate in the refrigerator for at least 20 minutes, allowing the flavors to infuse. For a more robust flavor, you can marinate the salmon for up to 1 hour.

      Cook the Rice: If not already prepared, cook the rice according to the package instructions. Once done, keep the rice warm while you cook the salmon and vegetables.

        Sear the Salmon: In a non-stick skillet, heat a drizzle of oil over medium-high heat. Remove the salmon from the marinade, reserving the marinade for later use. Place the salmon in the skillet skin-side down and cook for about 4-5 minutes, or until the skin is browned and crispy. Carefully flip the fillets and cook for an additional 2-3 minutes until the salmon is cooked through and flaky. To boost the flavor, brush the cooked salmon lightly with some of the reserved marinade.

          Prepare the Vegetables: While the salmon is cooking, steam the broccoli until vibrant, then set aside. In the same skillet, you can quickly sauté the julienned carrots and edamame for added flavor, if desired.

            Assemble the Bowl: In serving bowls, portion out the warm rice as a base. Top each bowl with the seared salmon, steamed broccoli, sautéed carrots, and edamame. Drizzle a little of the reserved teriyaki marinade on top for an extra layer of flavor.

              Garnish and Serve: Finish off the bowls by sprinkling sliced green onions and sesame seeds on top. If you like a bit of spice, drizzle with Sriracha or sprinkle chili flakes to taste.

                Enjoy: Serve your delicious Teriyaki Salmon Rice Bowl immediately, and indulge in the wonderful blend of flavors!

                  Prep Time, Total Time, Servings: 30 minutes | 30 minutes | 2 servings