Description
Experience the magic of Teriyaki Salmon Rice Bowls, where tender, flaky salmon meets a sweet-savory glaze. Paired with fluffy rice and vibrant veggies, this dish is perfect for cozy weeknight dinners or casual gatherings. Quick to prepare and visually appealing, it’s sure to impress your loved ones and leave them asking for seconds!
Ingredients
Scale
- 2 salmon fillets (approximately 6 oz each)
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons brown sugar
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, thinly sliced (for garnish)
- 2 cups cooked white or jasmine rice
- 1 cup mixed vegetables (bell peppers and broccoli)
Instructions
- Gather all ingredients and chop vegetables into bite-sized pieces.
- In a small saucepan over medium heat, combine soy sauce, brown sugar, minced garlic, and grated ginger. Stir until thickened, about 5 minutes.
- Heat a non-stick skillet over medium-high heat with olive oil. Cook salmon fillets skin-side down for about 4 minutes on each side until golden brown.
- Add chopped vegetables to the skillet during the last few minutes of cooking to steam and absorb flavors.
- Serve rice in bowls topped with salmon and sautéed veggies; drizzle with teriyaki sauce and garnish with green onions.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Skillet cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (approx. 450g)
- Calories: 550
- Sugar: 8g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg