Salmon Teriyaki Bowls
A warm and nourishing dish combining succulent salmon with sweet and savory teriyaki sauce, vibrant vegetables, and cooked rice or quinoa - perfect for cozy fall evenings.
Ingredients
Main Ingredients
- 2 pieces salmon fillets (fresh or thawed) Opt for wild-caught for better flavor.
- Salt and pepper to taste For seasoning the salmon.
- 1 cup broccoli florets
- 1 cup sliced bell peppers (red, yellow, or green)
- 1 cup snap peas
- ½ cup teriyaki sauce (store-bought or homemade) Homemade can elevate the dish.
- 2 cups cooked rice or quinoa Choose your preferred base.
- Sesame seeds for garnish
- Green onions, chopped (optional)
Instructions
Preparation
- Season the salmon fillets with salt and pepper on both sides.
Cooking
- In a large skillet over medium heat, add a splash of oil. Once the skillet is hot, place the salmon fillets skin-side down. Cook for about 4-5 minutes, then flip and cook for another 3-4 minutes until cooked through.
- Drizzle some teriyaki sauce over the salmon in the last minute of cooking.
- In the same skillet, add broccoli, bell peppers, and snap peas. Stir-fry for about 5 minutes until tender but still crisp, adding a splash of water if needed.
Assembly
- Divide the cooked rice or quinoa into two bowls. Place sautéed vegetables on top, then add the cooked salmon.
- Drizzle with additional teriyaki sauce and sprinkle with sesame seeds and chopped green onions if desired.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat in the microwave or skillet, keeping the rice separate until ready to eat.
Nutrition
Serving: 1gCalories: 550kcalCarbohydrates: 45gProtein: 35gFat: 20gSaturated Fat: 3gSodium: 700mgFiber: 4gSugar: 5g
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