Description
A delightful balance of tender salmon glazed in teriyaki sauce, served with fluffy rice and mixed vegetables for a comforting meal.
Ingredients
Scale
- 2 salmon fillets
- 1 cup rice (white or brown)
- 2 cups mixed vegetables (bell peppers, broccoli, carrots, etc.)
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- Sesame seeds and green onions for garnish
Instructions
- Begin by cooking the rice according to the package instructions. Set it aside when it’s fluffy.
- In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic to create the teriyaki sauce.
- Heat your non-stick skillet over medium-high heat, adding the salmon fillets skin-side down. Cook for 4-5 minutes.
- Gently flip the salmon fillets and pour your teriyaki sauce over them. Let it sizzle for another 4-5 minutes.
- While the salmon cooks, stir-fry your mixed vegetables in another skillet over medium heat.
- To assemble your bowls, scoop a portion of rice into each bowl, layer with stir-fried vegetables, and top with teriyaki-glazed salmon.
- Drizzle any leftover teriyaki sauce over the bowls for extra flavor.
- Garnish with sesame seeds and chopped green onions before serving.
Notes
Make-ahead tips: The teriyaki sauce can be prepared in advance and stored for up to a week. Cooked rice can be refrigerated and reheated.
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 10g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 60mg