Teriyaki Salmon Bowls Flavorful and Easy Recipe

Ingredients

• 2 fillets salmon (about 6 ounces each)
• 0.25 cup soy sauce (low-sodium preferred)
• 2 tablespoons honey or maple syrup
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 2 teaspoons minced garlic
• 1 teaspoon grated ginger
• 1 cup uncooked jasmine rice
• 2 cups water or broth (for cooking rice)
• 1 cup steamed broccoli florets
• 1 carrot julienned
• 0.25 cup sliced green onions
• 1 tablespoon sesame seeds
• 0 Optional: pickled ginger and seaweed for garnish

Instructions

1. Prepare the Marinade: In a small bowl, whisk together the soy sauce, honey (or maple syrup), rice vinegar, sesame oil, minced garlic, and grated ginger until well combined.
2. Marinate the Salmon: Place the salmon fillets in a shallow dish or resealable bag. Pour half of the marinade over the fillets, ensuring they are well-coated. Allow to marinate for at least 30 minutes in the refrigerator.
3. Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice and water (or broth) and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes until rice is tender and water is absorbed. Fluff with a fork and set aside.
4. Cook the Salmon: Preheat a non-stick skillet over medium-high heat. Remove the salmon from the marinade and place it skin-side down in the skillet. Cook for about 4-5 minutes on each side, basting with the reserved marinade, until the salmon is cooked through and flakes easily with a fork.
5. Assemble the Bowls: In each serving bowl, place a scoop of jasmine rice. Top with the cooked salmon, steamed broccoli, and julienned carrots.
6. Garnish: Sprinkle sliced green onions and sesame seeds on top. Add pickled ginger and seaweed for an extra touch if desired.
7. Serve: Drizzle any remaining marinade over the assembled bowls for added flavor, and serve immediately.