Savory Teriyaki Salmon Bowls

$- 2 salmon fillets - 1 cup cooked jasmine rice - 1 cup broccoli florets - 1 red bell pepper, thinly sliced - 1 carrot, peeled and julienned - 3 tablespoons soy sauce (low sodium) - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 teaspoon minced garlic - 1 teaspoon grated fresh ginger - 2 green onions, chopped - Sesame seeds, for garnish - Lime wedges Gather these ingredients before you start. Salmon fillets are the star here. They provide a rich, buttery taste. Jasmine rice makes a fluffy base for your bowl. Fresh vegetables like broccoli, bell pepper, and carrot add color and crunch. For the teriyaki sauce, soy sauce brings umami. Honey adds sweetness, while rice vinegar gives it a tangy kick. Minced garlic and grated ginger enhance the flavor. Think about garnishes, too. Chopped green onions add freshness. Sesame seeds give a nice crunch. Lime wedges add a zesty twist. With these ingredients, you can create a tasty and healthy meal in no time! {{ingredient_image_1}} To start, grab a small bowl. In this bowl, whisk together: - 3 tablespoons soy sauce (low sodium) - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 teaspoon minced garlic - 1 teaspoon grated fresh ginger Mix these ingredients well until the honey dissolves. This creates a smooth teriyaki sauce. Set the sauce aside for later use. Next, heat a non-stick pan over medium heat. Add 1 tablespoon sesame oil to the pan. Once hot, place 2 salmon fillets skin-side down. Let them cook for 4-5 minutes without moving them. This helps achieve a nice sear. Now, carefully flip the salmon. Pour half of the teriyaki sauce over the salmon. Cook for another 3-4 minutes. Baste the fillets with the sauce as they cook. The salmon should be flaky and cooked through. While the salmon cooks, prepare a pot for steaming. Add water to the pot and bring it to a simmer. Place the broccoli florets, red bell pepper slices, and julienned carrot in a steamer basket. Steam the vegetables for about 5 minutes. You want them tender but still bright and colorful. This keeps the nutrients intact and adds crunch. Now it’s time to put everything together. Start by placing ½ cup of cooked jasmine rice in each bowl. This will be the base of your meal. Next, add a portion of the steamed vegetables on top of the rice. Make it colorful and inviting. Finally, place one salmon fillet on each bowl of vegetables. Drizzle with the remaining teriyaki sauce. To finish, sprinkle chopped green onions and sesame seeds for extra flavor and crunch. Enjoy your beautiful and tasty Teriyaki Salmon Bowls! To cook salmon well, timing is key. Start with your pan on medium heat. You want the oil hot but not smoking. Place the salmon skin-side down and let it cook for 4-5 minutes. Don't touch it! This lets the skin crisp up. After that, flip the salmon over gently. Pour half of your teriyaki sauce over the fish. Cook for another 3-4 minutes. Check for doneness by using a fork. The salmon should flake easily. If it does, it's ready! To make the teriyaki sauce perfect, you can adjust the ingredients. If you like it sweeter, add more honey. If you want more tang, add a bit of rice vinegar. You can also add extra flavors. Try adding a bit of sesame oil or even some red pepper flakes for heat. These small touches can take your dish to a new level. How you arrange the bowl matters! Start with a base of jasmine rice. Then, add the bright steamed veggies on top. Place the salmon fillet carefully over the vegetables. Don’t forget to drizzle the rest of the teriyaki sauce on top. For a fun touch, add chopped green onions and sesame seeds as a garnish. You can also add a lime wedge for extra flair! Making it look good makes it taste better. Pro Tips Choose Fresh Salmon: Look for salmon fillets that are bright in color and have a fresh scent. Fresh salmon will yield the best flavor and texture. Perfect Rice Cooking: Rinse the jasmine rice under cold water before cooking to remove excess starch. This will help achieve fluffy rice that doesn’t clump together. Customize Veggies: Feel free to substitute the vegetables based on your preference. Other great options include snap peas, zucchini, or bok choy for variety. Marinate for Extra Flavor: For an even richer taste, consider marinating the salmon in the teriyaki sauce for 30 minutes before cooking. {{image_2}} You can switch out the salmon for grilled chicken if you prefer. Chicken absorbs flavors well, just like salmon. If you want a vegetarian option, try tofu. Tofu soaks up the teriyaki sauce nicely. Just press it to remove extra water before cooking. If you need a gluten-free option, use quinoa instead of jasmine rice. Quinoa is packed with protein and has a nice nutty flavor. For those on low-carb diets, cauliflower rice is a great choice. It gives you a similar texture without the carbs. Feel free to use different seasonal vegetables. Fresh veggies add color and taste. You might want to add edamame or snap peas for extra crunch. Both options bring a fun texture and boost the nutrition of your bowl. - Refrigeration guidelines: Store any leftover teriyaki salmon bowls in an airtight container. They can last in the fridge for up to three days. Make sure to cool the bowls completely before sealing. This way, you keep the best flavor and texture. - Freezing options: If you want to keep them longer, freeze the salmon and vegetables separately from the rice. Use freezer-safe containers or bags. They can last for about one month. When ready to eat, thaw overnight in the fridge. - Best methods to retain flavor and texture: The best way to reheat is in the oven. Preheat it to 350°F (175°C). Place the salmon and veggies in a dish, cover with foil, and heat for about 10-15 minutes. This keeps the salmon moist. You can also use a microwave, but be careful not to overheat. - Avoiding overcooking: Check the salmon often while reheating. Heat it just until warm. Overcooking can dry it out and change the texture. Enjoy your leftovers just as much as when they were fresh! Teriyaki salmon lasts about 3 days in the fridge. Store it in an airtight container. Keep it cool to maintain its flavor and texture. If you want it to last longer, consider freezing it. Yes, you can use other fish. Try using trout, tuna, or halibut. These fish absorb flavors well. They also cook similarly to salmon, making them great swaps. I love serving teriyaki salmon bowls with steamed rice. Jasmine rice works best, but you can use brown rice too. Add some crunchy vegetables like cucumbers or pickled radishes. A side of miso soup pairs nicely as well. This blog post covered how to make a delicious teriyaki salmon bowl. We explored key ingredients like salmon, jasmine rice, and fresh veggies. The post provided step-by-step instructions for preparing the teriyaki sauce, cooking the salmon, and steaming the vegetables. I offered tips for perfecting the dish and suggested variations for different diets. Remember, you can store leftovers and enjoy them later. With these easy steps and tips, you can create a tasty meal that your whole family will love. Enjoy your cooking adventure!$

Savory Teriyaki Salmon Bowls

A delicious and healthy meal featuring salmon, jasmine rice, and vibrant vegetables, topped with 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 salmon
1 cup cooked jasmine rice
1 cup broccoli florets
1 piece red bell pepper, thinly sliced
1 piece carrot, peeled and julienned
1 tablespoon sesame oil
3 tablespoons soy sauce (low sodium)
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon minced garlic
1 teaspoon grated fresh ginger
2 pieces green onions, chopped
to taste sesame seeds, for garnish

Instructions

In a small bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, and grated ginger to create the teriyaki sauce. Set aside.
Heat sesame oil in a non-stick pan over medium heat. Add the salmon fillets skin-side down and cook for 4-5 minutes without moving them.
Carefully flip the salmon fillets and pour half of the teriyaki sauce over them. Cook for another 3-4 minutes, basting with the sauce until the salmon is cooked through and flakes easily with a fork.
Meanwhile, in a separate pot, steam the broccoli along with the slices of red bell pepper and julienned carrot for about 5 minutes until tender but still vibrant in color.
Assemble the bowls by placing ½ cup of jasmine rice in each bowl as the base.
Add a portion of the steamed vegetables on top of the rice.
Place a salmon fillet on top of the vegetables and drizzle with the remaining teriyaki sauce.
Top with chopped green onions and a sprinkle of sesame seeds for added crunch.

Notes

Serve the bowls with a wedge of lime on the side for an extra zest. You can also arrange the vegetables in a colorful pattern for an appealing look.

Keyword bowl, healthy, salmon, teriyaki