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Quick & Easy Teriyaki Salmon Rice Bowls with Broccoli

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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Combine and Serve: Return the cooked salmon to the skillet with the thickened teriyaki sauce. Spoon the sauce over the salmon.
  7. 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.

Nutrition

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.

Find it online: https://homebitesia.com/quick-easy-teriyaki-salmon-rice-bowls-with-broccoli/