Crispy Teriyaki Salmon Bowl
A delicious and easy teriyaki salmon bowl perfect for meal prep. This healthy dish combines crispy salmon with homemade teriyaki sauce, rice, and fresh vegetables.
Equipment
- 1 non-stick skillet
- 1 saucepan
- 1 mixing bowl
Ingredients
Salmon
- 4 salmon filets about 6 oz each
- Salt and pepper to taste
Teriyaki Sauce
- 1/4 cup soy sauce
- 1/4 cup honey
- 1 tbsp freshly grated ginger
- 2 cloves garlic minced
- 1 tsp sesame oil
Bowl Assembly
- 2 cups cooked white or brown rice
- 1 cup broccoli florets steamed
- 1/2 cup sliced carrots steamed
- 1/2 cup edamame shelled and steamed
- Sesame seeds and sliced green onions for garnish
Instructions
Preparation
- Pat the salmon filets dry with a paper towel. Season both sides with salt and pepper.
- Heat a non-stick skillet over medium-high heat. Add a little oil and place the salmon skin-side down. Cook for 4-5 minutes until the skin is crispy. Flip and cook for another 3-4 minutes until just cooked through.
Make the Teriyaki Sauce
- In a saucepan, mix soy sauce, honey, ginger, garlic, and sesame oil. Cook over medium heat, stirring until the sauce thickens slightly.
Assemble the Bowl
- Cook the rice according to package instructions. Steam the broccoli, carrots, and edamame until tender.
- Divide the rice among four bowls. Top with cooked salmon and arrange the vegetables around it. Drizzle with teriyaki sauce.
- Sprinkle sesame seeds and sliced green onions over each bowl before serving.
Storage
- Place any leftovers in airtight containers. Store the sauce separately to maintain the texture of the salmon. Refrigerate for up to 3 days.
Notes
Pro Tips: Ensure salmon skin is dry for crispiness. Make sauce ahead and store separately. Use a rice cooker for perfect rice. Ingredient Substitutions: Quinoa for rice, tofu for salmon. How to Serve: With a side of miso soup or cucumber salad. Storage & Freshness: Store sauce separately for best texture, refrigerate up to 3 days. Make-Ahead Tips: Prepare sauce and chop vegetables in advance.