Teriyaki Salmon Bowl
A delicious and satisfying bowl featuring tender teriyaki salmon, vibrant vegetables, and fluffy rice. The contrast of sweet, savory flavors and colorful textures will delight your taste buds.
Ingredients
- 2 fillets salmon fillets, skinless, if preferred
- 1/4 cups teriyaki sauce, store-bought or homemade
- 1 cup jasmine rice, uncooked
- 1 cup water, for cooking rice
- 1 cup broccoli florets, fresh or steamed
- 1 carrot carrot, julienned
- 1/2 cups snap peas, trimmed
- 2 tablespoons olive oil, for sautéing veggies
- 1 teaspoon sesame seeds, to garnish
- 1 green onion green onion, sliced for garnish
Directions
In a shallow dish, place the salmon fillets and pour the teriyaki sauce over them. Allow to marinate for at least 15 minutes to absorb the flavors.
In a medium saucepan, combine the jasmine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender.
In a large skillet over medium heat, heat the olive oil. Add the broccoli, carrots, and snap peas, sautéing for about 5-7 minutes until tender-crisp.
Preheat your broiler. Place the marinated salmon on a broiler-safe pan and broil for 6-8 minutes, or until the salmon is cooked through and flakes easily with a fork.
In serving bowls, layer cooked rice, sautéed vegetables, and broiled salmon. Drizzle with any remaining teriyaki sauce if desired.
Sprinkle the bowls with sesame seeds and sliced green onions for a fresh finish. Serve immediately and enjoy!