Teriyaki Salmon Noodle Bowl
A delightful fusion of teriyaki flavors with tender salmon and hearty noodles, this dish is perfect for any dinner occasion.
Equipment
- 1 baking sheet lined with parchment paper
- 1 large skillet
- 1 large pot for boiling noodles
Ingredients
For the Salmon
- 4 salmon fillets 6 oz each
- 1/2 cup teriyaki sauce
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
For the Noodles and Vegetables
- 8 ounces soba or rice noodles
- 2 cups broccoli florets
- 1 red bell pepper sliced
- 2 tablespoons sesame seeds
- 3 green onions sliced
Instructions
Preparation
- In a medium bowl, combine teriyaki sauce, soy sauce, and sesame oil. Add the salmon fillets, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes.
Cooking
- Preheat the oven to 375°F. Place the marinated salmon fillets on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the salmon flakes easily with a fork.
- Bring a large pot of water to a boil. Cook the noodles according to the package instructions. Drain and set aside.
- In a large skillet, heat a tablespoon of sesame oil over medium heat. Add broccoli and red bell pepper. Sauté for 5-7 minutes until tender-crisp.
- Add the cooked noodles to the skillet with the vegetables. Toss to combine and heat through.
Assembly
- Divide the noodle mixture among four bowls. Top each with a baked salmon fillet. Sprinkle with sesame seeds and sliced green onions.
Serving
- Enjoy your teriyaki salmon noodle bowl while warm, savoring the blend of flavors and textures.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
Notes
Pro Tips: Opt for wild-caught salmon for better flavor. Ingredient Substitutions: Use tamari for a gluten-free option. How to Serve: Serve with a side of steamed dumplings. Storage & Freshness: Best consumed fresh, but can be refrigerated for up to 2 days. Make-Ahead Tips: Marinate the salmon a day in advance.