Sweet & Savory Teriyaki Salmon Bowls

Steaming is one of the best cooking methods for preserving the flavor, color, and nutritional value of vegetables. When preparing your teriyaki salmon bowls, steaming broccoli and snap peas not only enhances their natural sweetness but also maintains essential vitamins and minerals. This method allows the vegetables to retain a vibrant green color and a slight crunch, making them more visually appealing and delicious.

Sweet & Savory Teriyaki Salmon Bowls

Discover the perfect weeknight meal with Sweet & Savory Teriyaki Salmon Bowls! This colorful dish combines teriyaki-glazed salmon with fresh vegetables and fluffy jasmine rice. Not only is it visually stunning, but it's also packed with nutritional benefits like high-quality protein and healthy fats. Follow our easy step-by-step guide to create these satisfying bowls that blend sweet and savory flavors effortlessly. Ideal for dinner or meal prep!

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Ingredients

For the Teriyaki Salmon:

4 salmon fillets (6 oz each)

1/4 cup low-sodium soy sauce

1/4 cup honey

1 tablespoon rice vinegar

2 cloves garlic, finely minced

1 tablespoon fresh ginger, grated

2 tablespoons sesame oil

1 tablespoon cornstarch mixed with 2 tablespoons of water (for thickening)

For the Rice:

1 cup jasmine rice

2 cups water

1 tablespoon sesame oil

Salt to taste

For the Bowls:

1 cup broccoli florets

1 cup snap peas

1 red bell pepper, thinly sliced

1 avocado, sliced

1/4 cup green onions, finely chopped

2 tablespoons sesame seeds

Optional: pickled ginger and dried seaweed for garnish

Instructions

Prepare the Marinade: In a medium mixing bowl, combine the soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil. Whisk well to incorporate all ingredients. Set aside 1/4 cup of this marinade to use later for glazing.

Marinate the Salmon: In a shallow dish, place the salmon fillets and pour the majority of the marinade over them, ensuring they are well coated. Cover the dish and let the salmon marinate in the refrigerator for about 30 minutes.

Cook the Rice: Rinse the jasmine rice under cold running water until the water appears clear, removing excess starch. In a medium saucepan, combine the rinsed rice, water, and a pinch of salt. Bring to a rapid boil, then reduce the heat to low. Cover and simmer for approximately 15 minutes, or until all liquid is absorbed. Once done, remove from heat and let it sit covered for an additional 10 minutes. Fluff the rice with a fork and stir in sesame oil for extra flavor.

Prepare the Vegetables: While the rice is cooking, steam the broccoli florets and snap peas in a steamer basket over boiling water for about 5 minutes, or until they are tender-crisp. Remove from heat and set aside.

Cook the Salmon: Preheat your grill or a non-stick skillet over medium heat. Carefully remove the salmon fillets from the marinade and place them on the grill or skillet. Cook for approximately 4-5 minutes on each side, or until the salmon flakes easily with a fork. During the last minute of cooking, brush the reserved marinade over the fillets to create a caramelized glaze.

Thicken the Marinade: In a small saucepan, pour in the remaining marinade and add the cornstarch-water mixture. Cook over medium heat, stirring constantly until the sauce thickens slightly, about 2-3 minutes. Once thickened, remove from the heat.

Assemble the Bowls: Begin by adding a generous scoop of jasmine rice to the bottom of each serving bowl. Top the rice with the steamed vegetables, a salmon fillet, and sliced avocado. Drizzle the thickened teriyaki sauce over the top.

Garnish: Finish by sprinkling the bowls with chopped green onions and sesame seeds. If desired, add a few pieces of pickled ginger and dried seaweed for a delightful garnish that enhances flavor and presentation.

Serve and Enjoy: Mix the ingredients in the bowl before eating to combine the flavors and enjoy a deliciously balanced meal!

Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings