Savory Teriyaki Salmon Bowls

$- 2 salmon fillets - 1 cup cooked jasmine rice - 1 cup broccoli florets - 1 medium carrot, julienned - 1 red bell pepper, sliced - 2 tablespoons soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 teaspoon freshly grated ginger - 1 garlic clove, finely minced - 1 teaspoon sesame oil (plus extra for cooking) - Sesame seeds, for garnish - Chopped green onions, for garnish When I make teriyaki salmon bowls, I love to use fresh, quality ingredients. You need two salmon fillets, which bring rich flavor and healthy fats. Jasmine rice serves as a soft base that absorbs the sauce well. Broccoli florets add a nice crunch and bright color. The julienned carrot and sliced red bell pepper give a sweet taste and a pop of color. For the teriyaki sauce, you will need soy sauce, honey, rice vinegar, grated ginger, minced garlic, and sesame oil. These ingredients blend together to create a sweet and savory sauce. Finally, sesame seeds and chopped green onions are great garnishes that add texture and flavor to your dish. Using these ingredients, you can create a fresh and colorful meal that is both tasty and healthy. {{ingredient_image_2}} To make the teriyaki sauce, grab a small bowl. In it, mix together: - 2 tablespoons soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 teaspoon freshly grated ginger - 1 garlic clove, finely minced - 1 teaspoon sesame oil Whisk until smooth. Set this aside. You will use it later to glaze the salmon. Heat a splash of sesame oil in a non-stick skillet over medium heat. Place the salmon fillets in the skillet, skin side down. Cook for 4-5 minutes. Don’t move the fillets. This lets the skin get crispy. After that, gently flip the salmon. Cook for another 3-4 minutes. The salmon should flake easily with a fork when done. Once cooked, pour half of the teriyaki sauce over the salmon. Let it cook for 1-2 minutes. This helps the sauce caramelize and adds flavor. Bring a pot of water to a boil. Add the broccoli florets and julienned carrots. Blanch them for about 2 minutes. They should turn bright and tender-crisp. Quickly transfer them to an ice water bath. This stops the cooking and keeps their color. Start with a base of cooked jasmine rice in each bowl. Place the glazed salmon fillet on top. Arrange the blanched broccoli, carrot, and sliced red bell pepper around the salmon. This creates a colorful and appealing dish. Drizzle the remaining teriyaki sauce over each bowl. This boosts the flavor. Finally, sprinkle sesame seeds and chopped green onions on top. This adds a nice crunch and color. Serve your teriyaki salmon bowls right away and enjoy! To cook salmon perfectly, heat sesame oil in a non-stick skillet. Place the salmon skin side down and cook for 4-5 minutes. Don't move the fillets; let the skin get crispy. Flip the salmon and cook for another 3-4 minutes. It should flake easily with a fork when done. To boost the teriyaki flavor, use fresh ingredients. Fresh ginger and garlic make a big difference. Mixing soy sauce with honey gives a nice sweetness. Let the teriyaki sauce reduce on the salmon for 1-2 minutes. This helps the flavors blend and caramelize nicely. You can swap some ingredients for healthier choices. Use brown rice instead of jasmine rice for more fiber. Try adding more veggies, like spinach or snap peas. If you want less sugar, cut back on honey or use a sugar substitute. These changes can make your teriyaki salmon bowls even better! Pro Tips Fresh Ingredients: Always use fresh salmon and vegetables for the best flavor and texture in your bowls. Master the Teriyaki Sauce: Adjust the sweetness and saltiness of the teriyaki sauce to your taste by varying the honey and soy sauce amounts. Perfectly Cooked Salmon: Use a meat thermometer to ensure the salmon reaches an internal temperature of 145°F for optimal doneness. Vibrant Presentation: Arrange your vegetables in a colorful way to make the dish visually appealing and appetizing. {{image_4}} You can switch out the salmon for many proteins. Chicken works well with teriyaki sauce. Simply grill or pan-sear chicken breast until it's cooked through. It will soak up the sauce's flavor nicely. Tofu is a great plant-based option. Press it to remove excess water, then cube and sauté it until golden. Both choices taste amazing in these bowls. For a vegan version, use marinated tempeh or seitan. These options provide protein and texture. Marinate them in the teriyaki sauce for extra flavor. You could also try chickpeas or lentils. They add protein and pair well with the other ingredients. Just cook them until warm, and they will fit right in. Feel free to mix up the veggies in your bowls. Snap peas or green beans add crunch. You can also add mushrooms for a savory touch. Spinach or kale can bring extra nutrients. Just sauté or blanch them like the broccoli and carrots. This way, your bowl stays colorful and tasty. Choose what you love for a personal twist. After enjoying your teriyaki salmon bowls, store any leftovers in an airtight container. Keep them in the fridge and eat them within three days for the best taste. Make sure to separate the salmon from the rice and veggies to keep everything fresh. To reheat, use a microwave for quick warming. Place your salmon and veggies on a plate, cover with a damp paper towel, and heat for 1-2 minutes. If you prefer the stove, warm them in a pan over low heat. This keeps the salmon juicy and the veggies crisp. You can freeze your teriyaki salmon bowls for later. Wrap each portion tightly in plastic wrap and then place it in a freezer bag. They can last for up to three months. Thaw in the fridge overnight before reheating. This way, you can enjoy your tasty meal anytime! To make teriyaki sauce, mix a few simple ingredients. You need soy sauce, honey, rice vinegar, grated ginger, minced garlic, and sesame oil. Just whisk these together until they blend smoothly. This sauce adds rich flavor to your salmon and veggies. For the best salmon, use a non-stick skillet. First, heat sesame oil over medium heat. Place the salmon fillets skin side down. Cook for 4-5 minutes without moving them. This helps the skin get crispy. Then, flip the fillets and cook for another 3-4 minutes. It's ready when it flakes easily with a fork. Yes, you can! While jasmine rice is great, you can also try brown rice or sushi rice. Each type will give a different taste and texture, so feel free to choose what you like best. You can store these bowls in the fridge for up to three days. Just keep them in an airtight container. When you’re ready to eat, reheat them in the microwave or on the stove for a quick meal. In this post, I covered how to make delicious teriyaki salmon bowls. We explored essential ingredients, step-by-step cooking instructions, and helpful tips. You learned about variations, storage options, and answers to common questions. This dish is flexible and easy to customize, making it great for any meal. Enjoy the process and keep experimenting to find your favorite flavors. Cooking can be fun and rewarding!$

A delicious and healthy bowl featuring glazed salmon, fresh vegetables, and jasmine rice.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Japanese

Servings 2

Calories 450 kcal

Ingredients

2 fillets salmon
1 cup cooked jasmine rice
1 cup broccoli florets
1 medium carrot, julienned
1 piece red bell pepper, sliced
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon freshly grated ginger
1 clove garlic, finely minced
1 teaspoon sesame oil
to taste sesame seeds, for garnish
to taste chopped green onions, for garnish

Instructions

Prepare the Teriyaki Sauce: In a small bowl, whisk together the soy sauce, honey, rice vinegar, grated ginger, minced garlic, and sesame oil until everything is blended smoothly. Set the mixture aside for later use.
Cook the Salmon: Heat a splash of sesame oil in a non-stick skillet over medium heat. Carefully place the salmon fillets in the skillet, skin side down. Cook the fillets for about 4-5 minutes without moving them, allowing the skin to crisp up. Then, gently flip the salmon and continue cooking for an additional 3-4 minutes, or until the salmon is fully cooked and flakes easily when tested with a fork.
Glaze the Salmon: Once cooked, pour half of the prepared teriyaki sauce over the salmon. Allow it to cook for an additional 1-2 minutes, permitting the sauce to reduce and caramelize lightly before removing the skillet from the heat.
Blanch the Vegetables: In a pot filled with boiling water, blanch the broccoli florets and julienned carrots for approximately 2 minutes, just until they become bright and tender-crisp. Carefully transfer them to an ice water bath immediately to halt the cooking process and maintain their vibrant color.
Assemble the Bowls: To create beautiful serving bowls, layer the cooked jasmine rice as the base. On top, place the glazed salmon fillet. Arrange the blanched broccoli, carrot, and sliced red bell pepper artfully around and over the salmon to create a vibrant presentation.
Drizzle with Remaining Sauce: Generously drizzle the remaining teriyaki sauce over each bowl, allowing the flavors to spread and enhance the dish.
Garnish and Serve: Finish off by sprinkling sesame seeds and adding the chopped green onions on top of the bowls for a fresh pop of color. Serve immediately and enjoy!

Notes

For extra flavor, marinate the salmon in teriyaki sauce for 30 minutes before cooking.

Keyword healthy bowl, jasmine rice, salmon, teriyaki, vegetables