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Savory teriyaki salmon bowls are a culinary delight that combines the rich, umami flavors of teriyaki sauce with the fresh, nutritious profile of salmon and vibrant vegetables. This dish is not just a feast for the taste buds; it also offers a colorful presentation that makes it visually appealing. Perfect for busy weeknights or meal prep, these bowls can be whipped up in no time, making them an excellent choice for anyone looking to enjoy a healthy yet satisfying meal.

Easy Teriyaki Salmon Bowls

Discover the delightful world of savory teriyaki salmon bowls, where succulent salmon meets vibrant vegetables and a rich teriyaki sauce. This dish is not just flavorful but also packed with nutrients, making it a perfect choice for quick weeknight dinners or meal prep. Learn how to create this easy-to-make, visually appealing meal that offers a harmonious blend of flavors and health benefits. Elevate your dining experience with this tasty and nutritious bowl that’s sure to impress.
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Ingredients
  

2 salmon fillets (approximately 6 oz each)

1/4 cup low sodium soy sauce

2 tablespoons honey (substitute with maple syrup for a vegan-friendly option)

2 tablespoons rice vinegar

1 tablespoon sesame oil

1 tablespoon fresh ginger, finely grated

2 cloves garlic, minced

2 cups cooked jasmine or brown rice

1 cup broccoli florets

1 cup bell peppers, sliced into thin strips (any color)

1/2 cup shredded carrots

2 green onions, thinly sliced (for garnish)

1 tablespoon sesame seeds (optional, for garnish)

Salt and freshly ground pepper to taste

Instructions
 

Marinate the Salmon: In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic until the mixture is well combined. Place the salmon fillets in a shallow dish or deep ziplock bag and pour the marinade over them, ensuring the salmon is fully coated. Cover or seal, and let it marinate in the refrigerator for a minimum of 30 minutes, or up to 2 hours for a more intense flavor.

    Cook the Rice: While the salmon marinates, cook the jasmine or brown rice according to the package directions. Once done, use a fork to fluff the rice and keep it warm.

      Sauté the Vegetables: Heat a large skillet over medium heat and add a small drizzle of oil. When the oil is hot, add the broccoli florets and bell pepper slices. Sauté for about 4-5 minutes, stirring occasionally until the vegetables are tender-crisp. Then, add the shredded carrots and cook for an additional 2 minutes. Season with salt and pepper to taste, then remove the skillet from heat and set the vegetable mixture aside.

        Cook the Salmon: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Take the marinated salmon out of the dish (reserve the marinade for later) and place the fillets on the prepared baking sheet. Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork.

          Prepare the Sauce: While the salmon is baking, heat the reserved marinade in a small saucepan over medium-high heat. Bring it to a boil, then reduce the heat to low and let it simmer for about 5 minutes, or until the sauce has slightly thickened. Remove from heat.

            Assemble the Bowls: To serve, start with a generous scoop of the cooked rice in each bowl. Top with a portion of the sautéed vegetables and a piece of the baked salmon. Drizzle the thickened teriyaki sauce generously over each bowl.

              Garnish and Serve: Finish by sprinkling sliced green onions and sesame seeds (if using) on top. Serve immediately for a hot, wholesome meal and enjoy the delightful flavors of your savory teriyaki salmon bowls!

                Prep Time, Total Time, Servings: 15 minutes | 1 hour (including marinating) | 2 servings