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- 2 salmon fillets (about 6 oz each) - 1/4 cup soy sauce (or tamari for gluten-free) - 2 tablespoons honey or maple syrup - 1 tablespoon sesame oil Salmon is the star of this dish. It brings rich flavor and healthy fats. Using fresh salmon fillets makes a big difference. You can choose soy sauce or tamari for a gluten-free option. Honey or maple syrup adds sweetness, balancing the salty soy. Sesame oil gives a nutty taste that rounds out the flavors. - 1 cup jasmine rice (or brown rice) - 1 1/2 cups water - 1 cup broccoli florets - 1 cup snap peas For the base, jasmine rice or brown rice works great. Jasmine rice is fluffy and fragrant, while brown rice is more wholesome. Broccoli and snap peas add color and crunch. They also boost nutrition. Blanching keeps the veggies bright and fresh. - 1/4 cup scallions, chopped (for garnish) - 1 tablespoon sesame seeds (for garnish) - Optional: pickled ginger for serving Garnishes make the dish pop. Chopped scallions add a mild onion flavor. Sesame seeds provide a nice crunch. Pickled ginger is a tasty option on the side. It adds a zesty kick that complements the teriyaki sauce. Each ingredient plays a role in making Teriyaki Salmon Bowls both tasty and nourishing. For the full recipe, check the detailed instructions above. To start, whisk together the soy sauce, honey, sesame oil, ginger, and garlic. This mix gives the salmon its rich flavor. Next, place the salmon fillets in a shallow dish. Pour the marinade over the salmon, making sure it’s well coated. Let the salmon marinate for at least 15 minutes but no more than an hour. This step is key for great taste. In a medium saucepan, combine 1 cup of jasmine rice with 1 1/2 cups of water. Bring the water to a boil. Once boiling, reduce the heat to low. Cover the pan and let it simmer for about 15 minutes. If you use brown rice, simmer for 30 minutes instead. When the rice is tender and the water is gone, remove it from heat. Let it sit for 5 minutes before fluffing it with a fork. While the rice cooks, bring a small pot of water to a boil. Add the broccoli florets and snap peas to the boiling water. Blanch them for about 2-3 minutes until they turn bright green and are tender-crisp. After that, transfer them to an ice bath. This stops the cooking process and keeps their color. Drain the vegetables when they cool. Heat a non-stick skillet or grill pan over medium-high heat. Take the salmon out of the marinade, but don’t throw it away. Place the fillets skin-side down in the pan. Cook each side for about 4-5 minutes. Brush the salmon with the reserved marinade while it cooks. This will give it a nice glaze. Now, divide the cooked rice among serving bowls. On top of each bowl, add a salmon fillet, the blanched broccoli, and snap peas. Drizzle any leftover teriyaki sauce on top for extra flavor. To finish, sprinkle chopped scallions and sesame seeds over the bowls. If you like, add pickled ginger on the side. Serve your Teriyaki Salmon Bowls warm and enjoy a delightful meal. This full recipe is perfect for a quick dinner or a special occasion! To cook salmon perfectly, time matters. For fillets about 1 inch thick, cook for 4-5 minutes on each side. If your fillets are thicker, add 2-3 minutes per side. The skin should crisp up nicely. How do you know when salmon is done? Look for a pale color and flakiness. It should be opaque and no longer translucent in the center. If you have a thermometer, aim for 145°F (63°C). Fluffy rice makes your bowl shine. Rinse your rice before cooking to remove excess starch. This helps avoid sticky rice. Use a 1:1 ratio of rice to water for jasmine rice. For brown rice, use 1:1.5. Common mistakes? Don't lift the lid while it cooks. This lets steam escape and can ruin the texture. Also, let it sit covered after cooking. This allows the rice to finish steaming. If you want to switch up the veggies, try green beans or bell peppers instead of broccoli and snap peas. They both add color and crunch. You can also roast or sauté your vegetables. This brings out their natural sweetness and adds a nice flavor. Just adjust cooking times based on the method you choose. {{image_2}} You can switch up your teriyaki salmon bowls in fun ways. Try using different proteins. Chicken and tofu work great, too. They take on the teriyaki flavor well. You can also explore other sauces. A spicy chili sauce or a tangy citrus glaze can add a new twist. If you need gluten-free options, use tamari instead of soy sauce. This makes the dish safe for those with gluten issues. For vegan or vegetarian adaptations, replace salmon with grilled tofu or tempeh. Both options soak up flavors and provide a hearty base. Using seasonal vegetables can enhance your bowl. Fresh asparagus or zucchini brightens up the dish in spring. In summer, add sweet corn or cherry tomatoes. Customize garnishes based on what you find. Fresh herbs like cilantro or basil can boost flavor and freshness. For the full recipe, check out the details above. Enjoy making your teriyaki salmon bowls! To keep your teriyaki salmon bowls fresh, you should store them in the fridge. Place the salmon, rice, and veggies in separate airtight containers. This method helps maintain their flavors and textures. Try to eat leftovers within three days for the best taste. When you're ready to reheat, you can use the microwave or stovetop. If using the microwave, cover the bowl with a damp paper towel to keep moisture. Heat for about 1-2 minutes, checking often. If you're using the stovetop, warm each component in a pan over low heat until hot. If you want to save the dish for later, freezing is a great option. You can freeze cooked salmon and rice together or separately. Make sure the salmon is fully cooled before freezing. Use freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn. For best results, consume frozen salmon and rice within three months. When ready to eat, thaw in the fridge overnight. Reheat gently before serving. In the refrigerator, your teriyaki salmon bowls will last for about three days. After that, the quality starts to decline. Always check for signs of spoilage. Look for a sour smell, discoloration, or slimy texture. If you see any of these signs, it's best to throw it away. Enjoy your homemade meal with confidence! You can enjoy your Teriyaki Salmon Bowls with many tasty side dishes. Here are some great options: - Steamed edamame - Cucumber salad - Seaweed salad - Pickled vegetables - Avocado slices These sides add fresh flavors and textures. They also help balance the rich taste of the salmon. Yes, you can prepare this dish in advance. Here are some tips for meal prep: - Marinate the salmon up to one day ahead. Just keep it in the fridge. - Cook the rice and veggies a few hours before serving. Store them in airtight containers. - Assemble the bowls just before eating. This keeps everything fresh. This way, you save time and still enjoy a delicious meal. If you like heat, try these ideas to spice up your bowls: - Add sliced jalapeños or serrano peppers. - Drizzle sriracha or chili oil over the top. - Mix in some red pepper flakes with the marinade. These options will give your Teriyaki Salmon Bowls a nice kick. Not all teriyaki sauces are gluten-free. Regular soy sauce contains gluten. If you want a gluten-free option, look for tamari. Tamari is a great substitute. Always check the label to be sure. Marinate the salmon for at least 15 minutes. For more flavor, you can let it sit for up to 1 hour. This helps the fish soak up the teriyaki sauce. Just be careful not to marinate too long, or it can get too salty. In this blog post, we explored how to create delicious Teriyaki salmon bowls. We covered the essential ingredients, like salmon, soy sauce, and fresh veggies. You learned step-by-step instructions for marinating, cooking, and assembling your bowls. We shared tips to perfect your salmon and rice, plus variations to meet different diets. Now, you can enjoy this tasty dish with ease. Your meal prep just got a whole lot better. Cook fresh, eat well, and have fun experimenting in the kitchen. Enjoy your Teriyaki salmon bowls!

Teriyaki Salmon Bowls

Savor the deliciousness of Teriyaki Salmon Bowls with this easy recipe that promises flavor and nutrition! Packed with tender salmon, vibrant vegetables, and fluffy rice, this meal is perfect for busy weeknights. Discover how to marinate, cook, and assemble your own mouthwatering bowls in just under an hour. Ready to elevate your dinner game?
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Ingredients
  

2 salmon fillets (about 6 oz each)

1/4 cup soy sauce (or tamari for gluten-free)

2 tablespoons honey or maple syrup

1 tablespoon sesame oil

1 teaspoon fresh ginger, grated

1 garlic clove, minced

1 cup jasmine rice (or brown rice)

1 1/2 cups water

1 cup broccoli florets

1 cup snap peas

1/4 cup scallions, chopped (for garnish)

1 tablespoon sesame seeds (for garnish)

Optional: pickled ginger for serving

Instructions
 

Marinate the Salmon: In a small bowl, whisk together the soy sauce, honey (or maple syrup), sesame oil, ginger, and garlic. Place the salmon fillets in a shallow dish and pour the marinade over them. Let marinate for at least 15 minutes, or up to 1 hour for more flavor.

    Cook the Rice: In a medium saucepan, combine the jasmine rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes (or 30 minutes for brown rice), or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

      Prepare the Vegetables: While the rice is cooking, bring a small pot of water to boil and blanch the broccoli florets and snap peas for about 2-3 minutes until they are bright green and tender-crisp. Transfer to an ice bath to stop the cooking process, then drain.

        Cook the Salmon: Heat a non-stick skillet or grill pan over medium-high heat. Remove the salmon from the marinade (reserving the marinade) and place the fillets skin-side down in the pan. Cook for about 4-5 minutes on each side, brushing with the reserved marinade during cooking, until the salmon is cooked through and has a nice glaze.

          Assemble the Bowls: Divide the cooked rice among serving bowls. Top each bowl with a salmon fillet, the blanched broccoli, and snap peas. Drizzle any remaining teriyaki sauce over the top.

            Garnish and Serve: Sprinkle the chopped scallions and sesame seeds over the bowls. Add pickled ginger on the side if desired. Serve warm and enjoy!

              Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 2