Teriyaki Salmon Bowls

$- Salmon fillets - Marinade ingredients: - 1/4 cup low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 teaspoon freshly grated ginger - 1 clove garlic, minced - 1 tablespoon sesame oil - Vegetables: - 1 cup broccoli florets - 1 red bell pepper, thinly sliced into strips - 1/2 cup carrots, cut into thin strips - 2 cups cooked jasmine rice - 2 green onions, chopped - Sesame seeds for garnish - Baking sheet and parchment paper - Steaming basket or pot - Medium skillet When I make Teriyaki Salmon Bowls, I love the variety of flavors and textures. The salmon is rich and tender, while the veggies add crunch. Each bowl looks so bright and inviting! You find the full recipe at the end of this section, which guides you step by step. Choosing fresh salmon makes a huge difference. It cooks beautifully and absorbs the teriyaki glaze well. The marinade is simple yet flavorful. I mix soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil. This blend gives the salmon its signature taste. For the veggies, I usually steam the broccoli, which keeps it bright green and crisp. I sauté the bell peppers and carrots for a few minutes. They should stay vibrant and not mushy. When it comes to rice, I prefer jasmine for its fragrant aroma. It pairs perfectly with the teriyaki sauce. Finally, I top the bowls with green onions and sesame seeds. This adds a fresh crunch and a nice finish. - In a small mixing bowl, combine: - 1/4 cup low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 teaspoon freshly grated ginger - 1 clove garlic, minced - 1 tablespoon sesame oil Mix these ingredients well. - Whisk until smooth. This glaze gives your salmon a sweet and savory kick. - Preheat your oven to 400°F (200°C). This step is key for even cooking. - Arrange the salmon fillets on a lined baking sheet. Brush the glaze generously on top and sides of each fillet. - Bake for 12-15 minutes. The salmon is done when it flakes easily with a fork. - While the salmon bakes, steam the broccoli. Use a pot with boiling water and a steaming basket. - Add the broccoli florets and steam for 5-7 minutes. They should be bright green but still crisp. - In a medium skillet, heat a little oil if you like. Sauté the red bell pepper and carrots for 3-4 minutes. They should soften slightly but stay vibrant. - Start with a scoop of jasmine rice at the bottom of each bowl. - Layer on the steamed broccoli, sautéed vegetables, and a piece of the glazed salmon. - Drizzle any leftover teriyaki glaze over the top. Finish with chopped green onions and a sprinkle of sesame seeds. Enjoy this colorful and tasty meal! For the full recipe, check out the main article. To cook salmon just right, aim for 400°F (200°C). Bake for 12 to 15 minutes. The salmon should look opaque and flake easily with a fork. If it does, it's done! If you're unsure, use a food thermometer. The center should reach 145°F (63°C). This ensures safe eating and tasty results. To kick up the flavor, try adding spices like black pepper or chili flakes. You can also use a touch of sesame seeds in the marinade. This extra crunch adds great texture. For more veggies, toss in snap peas or baby corn. They add color and nutrients to your bowl. Choose bright and colorful bowls to make your meal pop. Layer the rice, veggies, and salmon neatly. This creates an appealing look. For extra flair, drizzle teriyaki glaze around the bowl. It adds a gourmet touch. Finish with a sprinkle of sesame seeds and chopped green onions for a beautiful finish. {{image_4}} You can easily swap salmon for chicken or tofu. Chicken gives a nice, mild flavor. Tofu offers a great plant-based choice with a lovely texture. When you switch proteins, you must adjust cooking times. Chicken takes about 20-25 minutes at 400°F. Tofu cooks faster, around 10-15 minutes. Make sure to check for doneness, so everything is safe and tasty. Feel free to mix in seasonal vegetables. Think about adding snap peas, zucchini, or bell peppers. Each vegetable adds different colors and textures. For a burst of freshness, try using spinach or kale. Seasonal veggies not only taste great but also give your bowls a vibrant look. Aim for a rainbow of colors on your plate to make it more inviting. You can change the sweetness or spice levels in the glaze. If you like it sweeter, add more honey. For a kick, mix in some chili flakes. You can also add unique flavors like pineapple juice or lime zest for a twist. Trying different teriyaki sauces can lead to fun new tastes. Just remember, adjust the flavors to fit your liking. Check out the Full Recipe for more ideas! To keep your teriyaki salmon bowls fresh, store leftovers in airtight containers. This helps prevent air from making them soggy or dry. You can keep them in the fridge for up to three days. If you want to enjoy them later, make sure to cool the bowls to room temperature first. If you wish to freeze your teriyaki salmon bowls, it’s best to freeze the salmon and veggies separately from the rice. This helps maintain the best texture. Place the salmon and veggies in freezer-safe bags or containers. They can be stored for up to three months. When ready to eat, thaw the salmon and veggies overnight in the fridge for the best results. For reheating, I recommend using the oven or a skillet. This keeps the salmon moist. If using the oven, preheat it to 350°F (175°C) and bake for about 10 minutes. If using a skillet, warm on medium heat with a splash of water to create steam. This helps the salmon stay tender. Enjoy your meal as if it were freshly made! If you want to switch out jasmine rice, you have some tasty options. You can use brown rice for a heartier texture. Quinoa is another healthy choice that cooks fast. If you're looking for a low-carb option, try cauliflower rice. Each option will still pair well with the salmon and glaze. To make Teriyaki Salmon Bowls gluten-free, change the soy sauce. Use tamari or coconut aminos instead. Both give a similar flavor without gluten. This small swap keeps the dish delicious and safe for those who need it. Yes, you can make the teriyaki glaze ahead of time. Mix the sauce and store it in a jar. Keep it in the refrigerator for up to one week. This makes meal prep easier and faster when you’re ready to cook. Many dishes complement Teriyaki Salmon Bowls nicely. A fresh cucumber salad adds a crisp bite. You might enjoy a simple edamame side for protein. Stir-fried veggies can also enhance the meal, bringing more flavor and color to your plate. This blog post covered all you need for Teriyaki Salmon Bowls. You learned about the key ingredients, tools, and steps to make this dish. We explored cooking tips to ensure perfect salmon every time. I also shared ways to customize flavors and portions. In the end, Teriyaki Salmon Bowls are versatile and easy to make. Whether you follow the recipe or add your twist, you can't go wrong. Enjoy your cooking adventure!$

Indulge in a delicious Teriyaki Glazed Salmon Bowl that's quick and healthy! This recipe features flaky salmon fillets coated in a savory teriyaki glaze, paired with vibrant veggies and fluffy jasmine rice. Perfect for a weeknight dinner, it's packed with flavor and nutrition. Follow our step-by-step guide to create this delightful dish at home and impress your family and friends.

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Ingredients

2 salmon fillets

1/4 cup low-sodium soy sauce

2 tablespoons honey

1 tablespoon rice vinegar

1 teaspoon freshly grated ginger

1 clove garlic, minced

1 tablespoon sesame oil

2 cups cooked jasmine rice

1 cup broccoli florets

1 red bell pepper, thinly sliced into strips (julienned)

1/2 cup carrots, cut into thin strips (julienned)

2 green onions, chopped

Sesame seeds for garnish

Instructions

Prepare the Teriyaki Glaze: In a small mixing bowl, combine the soy sauce, honey, rice vinegar, freshly grated ginger, minced garlic, and sesame oil. Whisk together until the mixture is smooth and well-blended to form your teriyaki glaze.

Preheat the Oven: Set your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.

Glaze the Salmon: Arrange the salmon fillets on the lined baking sheet. With a brush or spoon, generously apply the teriyaki glaze over the tops and sides of each fillet, ensuring they are well-coated.

Bake the Salmon: Place the salmon in the preheated oven. Bake for approximately 12-15 minutes, or until the salmon is fully cooked, which means it should flake easily when tested with a fork.

Steam the Broccoli: While the salmon is baking, heat a pot of water to a gentle boil and place a steaming basket on top. Add the broccoli florets and steam for 5-7 minutes until they turn vibrant green and maintain a slight crunch.

Sauté the Vegetables: In a medium skillet over medium heat, add a touch of oil if desired. Sauté the julienned red bell pepper and carrots for 3-4 minutes, stirring frequently, just until they soften slightly.

Assemble the Bowls: In each bowl, begin with a generous scoop of jasmine rice at the bottom. Layer on the steamed broccoli, the sautéed vegetables, and a piece of the delicious glazed salmon.

Finish with Glaze and Garnish: Drizzle any leftover teriyaki glaze over the assembled ingredients in each bowl. Top off with chopped green onions and a sprinkle of sesame seeds for added texture and flavor.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 2 servings

- Presentation Tips: Choose vibrant bowls to enhance visual appeal. Arrange the toppings neatly on the rice for an inviting look. Add an extra drizzle of teriyaki sauce artistically around the edges of the bowls for a gourmet touch!