Savory Teriyaki Salmon Bowls

$- 2 fresh salmon fillets - 1 cup cooked jasmine rice - 1 cup broccoli florets - 1 red bell pepper, thinly sliced - 1 medium carrot, peeled and julienned - 3 tablespoons low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 2 green onions, finely chopped - Sesame seeds for garnish - Lime wedge (optional) In this tasty dish, fresh salmon is the star. You want good-quality salmon fillets for the best flavor. I love using bright, crisp vegetables like broccoli, red bell pepper, and carrot. They add color and crunch. Cook jasmine rice to create the perfect base for your bowl. The teriyaki sauce combines soy sauce, honey, rice vinegar, and sesame oil. This mix brings a sweet and savory taste that pairs well with salmon. The garnishes are a must. Chopped green onions and sesame seeds give the dish a lovely finish. A lime wedge adds a zesty kick, making each bite even better. Enjoy this fresh and flavorful meal idea! {{ingredient_image_2}} To start, grab a small mixing bowl. In it, whisk together these ingredients: - 3 tablespoons low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 teaspoon minced garlic - 1 teaspoon freshly grated ginger Mix them well until everything blends. Set this teriyaki sauce aside for later use. Next, heat 1 tablespoon of sesame oil in a non-stick skillet over medium heat. When the oil is hot, gently place the salmon fillets skin-side down in the pan. Let them cook undisturbed for about 4 to 5 minutes. This helps the skin get nice and crispy. After that, carefully turn the salmon fillets over. Pour half of the teriyaki sauce over the top of the fish. Cook for another 3 to 4 minutes. Make sure to baste the salmon with the sauce a few times. It will be done when the fish flakes easily with a fork. While the salmon cooks, prepare your veggies. Take 1 cup of broccoli florets, 1 red bell pepper (thinly sliced), and 1 medium carrot (peeled and julienned). Place them in a pot to steam. Steam the vegetables for about 5 minutes. You want them to be tender but still vibrant in color. Now it’s time to put everything together. Start by placing ½ cup of cooked jasmine rice into each bowl. This will be your warm base. On top of the rice, arrange the steamed vegetables to make the bowl colorful. Then, add a salmon fillet on top of the vegetables in each bowl. Finally, drizzle the remaining teriyaki sauce over everything. To finish, sprinkle chopped green onions and sesame seeds on top. This adds flavor and a nice crunch. Enjoy creating this fresh and delicious teriyaki salmon bowl! To cook salmon well, timing is key. If your fillets are thick, cook them longer. Thinner fillets need less time. Generally, you should cook salmon for about 4-5 minutes on one side and 3-4 minutes on the other. For crispy skin, start by placing the salmon skin-side down in a hot pan. Don't move it for the first few minutes. This helps the skin get nice and crunchy. To boost flavor, try adjusting the teriyaki sauce. Add more honey for sweetness, or more soy sauce for saltiness. You can also make it spicy by adding fresh minced ginger and garlic. Both bring warmth and depth to your dish. When you serve your bowls, think about how they look. Place the jasmine rice in the center. Then, layer the colorful veggies on one side and the salmon on the other. Drizzle with teriyaki sauce for a shiny finish. For extra flair, add sesame seeds and chopped green onions on top. A lime wedge on the side adds a pop of color and flavor. Enjoy the vibrant look of your meal! Pro Tips Fresh Salmon Selection: Choose bright pink salmon fillets with firm flesh and a clean ocean smell for the best flavor and texture. Perfectly Cooked Salmon: Cook the salmon skin-side down for a crispy texture and only flip it once to keep it intact and moist. Colorful Veggies: For an appealing look, use a variety of colorful vegetables and arrange them in a pattern on the rice. Extra Sauce Option: If you love a saucier dish, double the teriyaki sauce recipe to drizzle more over your bowl. {{image_4}} You can switch salmon for chicken or tofu. Chicken thighs work well and have rich flavor. For a plant-based option, try firm tofu. - Cooking chicken: Sear it in sesame oil until golden. Cook until it reaches 165°F. - Cooking tofu: Press to remove water, then cut into cubes. Sauté in oil and add teriyaki sauce. These swaps give you tasty options for every diet. Feel free to add other vegetables to your bowls. Snap peas, zucchini, or bok choy are great choices. You can also use seasonal veggies. - Spring: Asparagus or peas add freshness. - Summer: Grilled corn or cherry tomatoes enhance color. - Fall: Roasted squash or Brussels sprouts add hearty flavor. Using seasonal vegetables keeps your dish vibrant and nutritious. You can spice up your teriyaki sauce. Adding chili paste gives it a kick. Mix in a teaspoon for a fiery touch. For those avoiding gluten, try tamari instead of soy sauce. It has a similar taste and works well in this recipe. These simple changes keep your meal interesting and full of flavor. To store leftover salmon bowls, let them cool first. Place them in an airtight container. This keeps them fresh and tasty. A good rule is to eat them within three days. The salmon stays good for about two days. The rice and veggies can last up to three days. When you reheat salmon, you want to keep it moist. The stovetop method works best. Heat a small pan over low heat. Add a splash of water and cover. This creates steam and warms the salmon gently. If you use a microwave, heat in short bursts. Cover the bowl to keep moisture in. Check often to avoid drying out. Yes, you can freeze teriyaki salmon bowls! However, it is best to freeze components separately. The salmon can last up to three months in the freezer. The rice and veggies also freeze well for about two months. To freeze, wrap each item tightly in plastic wrap. Then, place them in freezer bags. When ready to eat, thaw in the fridge overnight before reheating. You can enhance your Teriyaki Salmon Bowls with tasty side dishes. Here are some ideas: - Edamame for a protein boost. - Seaweed salad for a fresh crunch. - Pickled vegetables for a tangy kick. - Sliced cucumbers for a cool contrast. For drinks, try these pairings: - Green tea for a soothing sip. - Sparkling water with lemon for a refreshing lift. - Light beer for a touch of malt. To make more servings, simply scale up your ingredients. Here’s how: - Use twice the amount of salmon and rice for four servings. - Double the vegetables for a colorful mix. Keep an eye on cooking time. Larger portions may need a few extra minutes. Always check your salmon with a fork to see if it flakes easily. Yes, you can prep this recipe ahead of time. Here are some meal prep tips: - Cook the salmon and veggies, then store them in separate containers. - Prepare the rice and let it cool before storing. To store, keep each component in airtight containers. They stay fresh in the fridge for up to three days. For reheating, use the microwave on low power. You can also reheat on the stovetop. Just add a splash of water to keep things moist. You now know how to make teriyaki salmon bowls. We covered fresh ingredients, essential sauces, and how to cook everything perfectly. Remember to adjust flavors and use different proteins or veggies if you like. Storing and reheating your meals properly keeps them tasty. This dish is easy to customize and share. Enjoy making and eating it!$

Savory Teriyaki Salmon Bowls

A delicious and healthy meal featuring salmon fillets served over jasmine rice with steamed vegetables and a homemade teriyaki sauce.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Japanese

Servings 2

Calories 450 kcal

Ingredients

2 fillets fresh salmon
1 cup cooked jasmine rice
1 cup broccoli florets
1 piece red bell pepper, thinly sliced
1 medium carrot, peeled and julienned
1 tablespoon sesame oil
3 tablespoons low-sodium soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon minced garlic
1 teaspoon freshly grated ginger
2 green onions finely chopped
to taste sesame seeds for garnish

Instructions

Begin by preparing the teriyaki sauce: In a small mixing bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, and freshly grated ginger until well combined. Set this mixture aside for later use.
Heat the sesame oil in a non-stick skillet over medium heat. Once the oil is hot, gently place the salmon fillets skin-side down into the pan. Allow them to cook undisturbed for 4-5 minutes, letting the skin crisp up beautifully.
Carefully turn the salmon fillets over, then pour half of the prepared teriyaki sauce over the top. Continue cooking for an additional 3-4 minutes, occasionally basting the salmon with the sauce, until the fish is cooked through and flakes easily when tested with a fork.
While the salmon cooks, take a separate pot and steam the broccoli florets along with the sliced red bell pepper and julienned carrot. Steam for about 5 minutes, or until the vegetables are tender yet retain their vibrant colors.
To assemble the bowls, start by placing ½ cup of cooked jasmine rice into each bowl, forming a warm base for the other ingredients.
On top of the rice, arrange a portion of the steamed vegetables, ensuring a colorful and appealing presentation.
Add a salmon fillet atop the vegetables in each bowl, then drizzle with the remaining teriyaki sauce to enhance flavor.
Finish off by sprinkling each bowl with the chopped green onions and a generous pinch of sesame seeds for an added layer of crunch and flavor.

Notes

Serve each bowl with a fresh lime wedge on the side for an extra zest of flavor. For a visually appealing touch, arrange the vegetables in a colorful pattern atop the rice.

Keyword healthy meal, rice bowl, salmon, teriyaki