Description
These Teriyaki Salmon Rice Bowls with Broccoli are a delightful weeknight dinner that combines flaky salmon, fluffy rice, and vibrant broccoli in a sweet and savory glaze. Perfect for busy evenings, this meal is both comforting and nourishing.
Ingredients
- Salmon Fillets (5-6 ounces per fillet)
- Fresh Broccoli Florets
- Jasmine Rice (or Sushi rice or medium-grain white rice, or brown rice)
- Teriyaki Sauce
- Low-sodium Soy Sauce (or Tamari for gluten-free)
- Non-alcoholic Mirin Substitute (1 tablespoon rice vinegar + 1 teaspoon granulated sugar for every tablespoon of mirin)
- Brown Sugar or Honey
- Fresh Ginger (minced)
- Fresh Garlic (minced)
- Cornstarch (1 tablespoon)
- Vegetable Oil (or a neutral high-smoke point oil)
- Toasted Sesame Oil
- Toasted Sesame Seeds (for garnish)
- Thinly Sliced Green Onions (scallions, for garnish)
Instructions
- Prepare Your Rice: Rinse your chosen rice thoroughly under cold water until the water runs clear. Cook it according to package directions. Keep it warm and fluffy, covered.
- Whip Up the Teriyaki Sauce: In a medium bowl, whisk together your soy sauce (or tamari), non-alcoholic mirin substitute, brown sugar or honey, minced fresh ginger, and minced garlic. In a separate small bowl, create a cornstarch slurry by whisking cornstarch with cold water until smooth. Set both aside.
- Prep and Cook the Broccoli: Wash your broccoli head and cut it into uniform, bite-sized florets. Steam the broccoli until crisp-tender (about 3-5 minutes), or roast it in the oven at 400°F (200°C) for 10-15 minutes with olive oil, salt, and pepper, or stir-fry it briefly in a pan with sesame oil.
- Cook the Salmon to Perfection: Pat your salmon fillets dry with paper towels. Season both sides of the salmon with salt and black pepper. Heat vegetable oil in a large non-stick skillet over medium-high heat. Sear the salmon fillets skin-side down for 4-6 minutes until the skin is crispy. Flip and cook for another 2-4 minutes until cooked through. Remove from skillet.
- Glaze with Teriyaki Sauce: Reduce heat to medium-low. Pour the teriyaki sauce mixture into the skillet. Bring to a gentle simmer, then whisk in the cornstarch slurry until thickened.
- Combine and Serve: Return the cooked salmon to the skillet with the thickened teriyaki sauce. Spoon the sauce over the salmon.
- Assemble Your Bowls: Divide the warm rice among serving bowls. Top each with a teriyaki-glazed salmon fillet and a helping of broccoli. Drizzle any extra sauce over everything. Garnish with toasted sesame seeds and green onions.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: Don't overcook the salmon to avoid dryness. Ensure broccoli is bright green and crisp-tender. Customize the teriyaki sauce to your liking with additional spices or sweetness.