Description
A quick and nutritious meal featuring tender salmon glazed with a flavorful teriyaki sauce, served over white rice and topped with fresh vegetables.
Ingredients
Scale
- 2 salmon fillets
- 2 cups cooked white rice
- 1/2 cup shredded carrots
- 1/2 cup edamame (cooked and shelled)
- 1 cup bok choy or baby spinach, sautéed or steamed
- 2 tablespoons green onions, chopped
- 1 teaspoon sesame seeds (white and/or black)
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 clove garlic, minced
- 1/2 teaspoon grated fresh ginger
Instructions
- Make the Teriyaki Sauce: In a small saucepan, whisk together soy sauce, brown sugar, honey, rice vinegar, garlic, and ginger. In a separate bowl, mix cornstarch and water, then stir into the saucepan. Simmer over medium heat until thickened.
- Cook the Salmon: Season the salmon with a pinch of salt. Sear in a skillet over medium-high heat for 4–5 minutes per side, until cooked through. Brush with teriyaki sauce during the final minutes.
- Assemble the Bowl: Divide rice between two bowls. Add sautéed bok choy or spinach, shredded carrots, and edamame.
- Top It Off: Place salmon fillets on top, drizzle with extra teriyaki glaze, and garnish with green onions and sesame seeds.
Notes
Serve warm and enjoy fresh. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing, Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 60mg
Keywords: salmon, teriyaki, rice bowl, healthy meal, quick dinner