Salmon Teriyaki Bowls with Broccoli and Rice
Ingredients
- For the Teriyaki Sauce:
- ½ cup low-sodium soy sauce
- ¼ cup honey or brown sugar
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- For the Salmon and Bowl:
- 4 salmon fillets (about 5–6 oz each), skin-on or skinless
- 2 cups broccoli florets
- 2 cups cooked jasmine rice (or brown rice)
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1 tbsp sesame seeds (optional, for garnish)
- 2 green onions, sliced (for garnish)
- Lime wedges, for serving (optional)
Instructions
- Prepare the Teriyaki Sauce: In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a gentle simmer over medium heat. Stir in the cornstarch slurry and cook until the sauce thickens (about 2–3 minutes). Set aside and let it cool slightly.
- Cook the Salmon: Season salmon fillets with salt and pepper. Heat olive oil in a skillet over medium-high heat. Place the salmon fillets skin-side down (if applicable) and cook for 3–4 minutes. Flip the salmon and brush generously with teriyaki sauce. Cook another 3–4 minutes until salmon is cooked through and glazed.
- Steam or Sauté the Broccoli: Steam broccoli florets until bright green and tender-crisp (about 3–4 minutes).
- Or: Sauté them in a pan with a little olive oil and a pinch of salt for extra flavor.
- Assemble the Bowls: Scoop rice into serving bowls. Add steamed broccoli and top with glazed salmon. Drizzle extra teriyaki sauce over the top. Garnish with sesame seeds, green onions, and lime wedges.