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- 2 salmon fillets (about 6 oz each) - 1/4 cup teriyaki sauce (low sodium) - 1 cup cooked jasmine rice - 1 cup broccoli florets - 1/2 cup shredded carrots - 1/4 cup edamame (shelled) - 2 green onions, finely sliced - 1 tablespoon sesame seeds - 1 tablespoon olive oil - Salt and pepper to taste Gather these ingredients for a quick and easy meal. You can find fresh salmon at local markets. Choose wild-caught when possible for better flavor and health. Low-sodium teriyaki sauce keeps your dish balanced. Cook jasmine rice according to package instructions. It adds a lovely, fragrant base. For the veggies, pick bright broccoli, fresh carrots, and shelled edamame. The green onions give a nice crunch. Finally, sesame seeds add texture and flavor. You can use this ingredient list to make the Teriyaki Salmon Bowl. Prepping these items in advance saves time. Enjoy fresh and vibrant flavors with every bite! - Marinate the salmon in teriyaki sauce. - Allow salmon to marinate for at least 15 minutes. Start by placing the salmon fillets in a bowl. Pour the teriyaki sauce over the salmon, making sure it’s well-coated. This sauce adds great flavor. Let it sit for at least 15 minutes. This step is key for a juicy, tasty salmon. - Cook jasmine rice according to package instructions. - Set rice aside for assembly. While the salmon marinates, cook jasmine rice. Follow the instructions on the package. This rice is soft and fluffy, making it a perfect base for your bowl. Once cooked, set it aside to cool. - Heat olive oil in a skillet. - Sauté broccoli florets and then add carrots and edamame. In a medium skillet, heat olive oil over medium heat. Add the broccoli florets first. Sauté for about 3-4 minutes until tender. Then, add shredded carrots and edamame. Cook them for an additional 2 minutes. Season with salt and pepper to taste, then remove from heat. - Add marinated salmon to the skillet. - Cook until salmon is done. Now, in the same skillet, push the vegetables to the side. Place the marinated salmon skin-side down. Cook for about 4-5 minutes on each side. The salmon should be cooked through and flake easily with a fork. - Layer jasmine rice, sautéed vegetables, and salmon in bowls. - Garnish with green onions and sesame seeds. To assemble, start with a scoop of jasmine rice at the bottom of each bowl. Add the sautéed vegetables on top of the rice. Place the cooked salmon fillet over the veggies. Finally, sprinkle sliced green onions and sesame seeds for extra flavor and crunch. Enjoy this tasty teriyaki salmon bowl! For the full recipe, check the details above. To cook salmon perfectly, aim for a medium heat. This helps the fish cook evenly. Start with skin-side down for the best sear. Cook for about four to five minutes on each side. Salmon is done when it flakes easily with a fork. The inside should be a soft pink color. To boost the taste, use fresh ingredients. A squeeze of lime or lemon adds brightness. Try using garlic or ginger to add depth. For a nice crust, let the salmon sear without moving it. This helps caramelize the sauce, making it rich and tasty. Prep your ingredients ahead of time. Chop the veggies and marinate the salmon the night before. This cuts down on cooking time. If you have leftover rice, use it for a quick meal. It saves time and adds flavor to your bowl. {{image_2}} You can swap salmon for chicken or tofu. For chicken, use boneless thighs or breasts. Cut the chicken into bite-sized pieces. Cook chicken for about 6-7 minutes until it is fully cooked. If you choose tofu, use firm or extra-firm tofu. Cube it and cook until golden brown, about 5-6 minutes. Each protein has its own cooking time. Adjust based on thickness to keep meals tasty and safe. Using seasonal vegetables adds variety to your bowl. You can try bell peppers, snap peas, or zucchini. These veggies not only add color but also boost nutrition. For a fresh twist, consider using asparagus in spring or squash in fall. Mix and match to create your favorite flavor combinations. Always aim for a rainbow of colors to make your meal pop! If you want a unique taste, try homemade teriyaki sauce. You can easily make it with soy sauce, honey, ginger, and garlic. Simmer for a few minutes to blend flavors. For a different flavor, consider using sweet chili sauce or a spicy sriracha mix. Each sauce brings its own flair, so don’t hesitate to experiment and find your favorite! For the full recipe, check out the Teriyaki Salmon Bowl above. To keep your Teriyaki Salmon Bowl fresh, you need to store it right. First, let the bowl cool down to room temperature. Then, place the leftovers in an airtight container. This helps keep moisture in and prevents odors from mixing. Glass or BPA-free plastic containers work best. These containers are safe and durable. When you're ready to enjoy the leftovers, reheating them is easy. You can use a microwave or stovetop. If using a microwave, place the bowl in for about 1-2 minutes. Stir halfway through to heat evenly. If using the stovetop, add a splash of water in a pan and cover it. Heat on low until hot. This keeps the rice soft and the salmon moist. Yes, you can freeze Teriyaki Salmon! It's a great way to save extra meals. Wrap each portion tightly in plastic wrap or foil. Then, place it in a freezer-safe bag. Be sure to remove as much air as possible. When you want to eat it, thaw in the fridge overnight. Reheat as described before. This method keeps the flavor and texture intact. You can serve many tasty sides with a Teriyaki Salmon Bowl. Here are some great options: - Steamed edamame for extra protein - A fresh cucumber salad for crunch - Miso soup for warmth - Green tea for a refreshing drink These pair well with the flavors of teriyaki and salmon. I recommend jasmine rice for its fragrant aroma. It has a soft texture that complements the salmon well. Long grain rice is another option, but it can be less sticky. Short grain rice is more moist but may not soak up flavors as well. Jasmine rice strikes the right balance for a Teriyaki Salmon Bowl. Yes, you can prepare this dish ahead. Cook the rice and salmon in advance. Store them separately in the fridge. The veggies can also be sautéed ahead of time. When you’re ready to eat, just reheat and assemble your bowl. This makes for an easy meal prep option! Most store-bought teriyaki sauces contain soy sauce, which has gluten. Look for brands that offer gluten-free options. You can also make your own teriyaki sauce with tamari, which is gluten-free. This way, you can enjoy the flavor without the gluten. To make your Teriyaki Salmon Bowl healthier, try these tips: - Use less teriyaki sauce to cut calories. - Add more vegetables like spinach or bell peppers for fiber. - Choose brown rice for added nutrients and whole grains. - Opt for baked salmon instead of pan-frying to reduce fat. These small changes can enhance the meal without losing flavor. If you want the full recipe, check it out [here](#). This Teriyaki Salmon Bowl is a quick, tasty meal. You learned about the main ingredients, step-by-step cooking, and storing leftovers. Remember, you can switch proteins or veggies to suit your taste. Don't hesitate to try different sauces for more flavor. With these easy tips and tricks, you can create a delicious meal every time. Enjoy preparing this dish and impressing your family and friends!

- Teriyaki Salmon Bowl

Elevate your dinner game with this delicious Teriyaki Salmon Bowl that's quick and easy to make! Featuring tender salmon fillets marinated in savory teriyaki sauce, served atop fluffy jasmine rice and vibrant sautéed veggies like broccoli, carrots, and edamame, this meal is both nutritious and satisfying. Discover how to create this flavor-packed dish and impress your family tonight! Click to dive into the full recipe now!
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Ingredients
  

2 salmon fillets (about 6 oz each)

1/4 cup teriyaki sauce (low sodium)

1 cup cooked jasmine rice

1 cup broccoli florets

1/2 cup shredded carrots

1/4 cup edamame (shelled)

2 green onions, finely sliced

1 tablespoon sesame seeds

1 tablespoon olive oil

Salt and pepper to taste

Instructions
 

Marinate the Salmon: In a bowl, combine the salmon fillets and teriyaki sauce. Ensure the salmon is well-coated and let it marinate for at least 15 minutes.

    Cook the Rice: If you haven’t already, cook the jasmine rice according to package instructions and set aside.

      Sauté the Veggies: In a medium skillet, heat olive oil over medium heat. Add broccoli florets and sauté for about 3-4 minutes until tender but still vibrant. Add shredded carrots and edamame, cooking for an additional 2 minutes. Season lightly with salt and pepper. Remove from heat.

        Cook the Salmon: In the same skillet, push the vegetables to the side and add the marinated salmon skin-side down. Cook for about 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork.

          Assemble the Bowl: Start with a scoop of jasmine rice at the bottom of each bowl. Layer the sautéed vegetables over the rice, and then place a cooked salmon fillet on top.

            Garnish: Sprinkle sliced green onions and sesame seeds over the salmon and vegetables for an extra crunch and flavor.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 2