Teriyaki Salmon Bowls
A hearty meal that combines tender salmon glazed in teriyaki sauce over fresh vegetables and rice, perfect for cozy fall evenings.
Ingredients
Main Ingredients
- 2 pieces salmon fillets (wild-caught preferred) Fresh salmon enhances flavor.
- 1/4 cup teriyaki sauce Adjust sweetness as desired.
- 1 tablespoon olive oil For sautéing vegetables.
- 2 cups cooked brown rice or quinoa Use rice or quinoa as a base.
- 2 cups mixed vegetables (broccoli, bell peppers, carrots) Use seasonal vegetables.
- to taste tablespoon sesame seeds For garnish.
- to taste tablespoon green onions, finely chopped For topping.
Instructions
Preparation
- Marinate the salmon fillets in teriyaki sauce for at least 15 minutes.
- Prepare your brown rice or quinoa according to package instructions.
Cooking
- In a large skillet, heat olive oil over medium heat and sauté the mixed vegetables for about 5-7 minutes until tender yet vibrant.
- In the same skillet, push the vegetables to the side and place marinated salmon fillets skin-side down. Cook for about 4-5 minutes on each side or until the salmon flakes easily with a fork.
Assembly
- In individual bowls, place a generous scoop of rice or quinoa, top with sautéed vegetables and teriyaki salmon, then sprinkle with sesame seeds and garnish with green onions.
Notes
Choose fresh ingredients for the best flavor. Store leftovers in an airtight container for up to 3 days, keeping salmon separate from vegetables and rice.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 2gSodium: 750mgFiber: 5gSugar: 4g
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