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- 2 salmon fillets (about 6 oz each) - 1 cup jasmine rice - 1 cup water - 1 cup shelled edamame (fresh or frozen) - 1/4 cup teriyaki sauce (store-bought or homemade) - 1 tablespoon sesame oil - 2 tablespoons soy sauce - 1 teaspoon fresh ginger, grated - Optional garnishes: nori strips, pickled ginger, radishes, green onions

Teriyaki Salmon Rice Bowl with Edamame

Discover the deliciousness of a Savory Teriyaki Salmon Rice Bowl, a quick and healthy meal perfect for busy days! This bowl features tender salmon glazed with sweet and savory teriyaki sauce, served over fluffy jasmine rice and vibrant edamame. In just 30 minutes, you can create a nutritious dish packed with protein, fiber, and rich flavors. Customize it with your favorite veggies and garnishes for a delightful dining experience that pays homage to Japanese cuisine. Enjoy the balance of taste and health in every bite!
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Ingredients
  

2 salmon fillets (approximately 6 oz each)

1 cup jasmine rice

2 cups water

1 cup shelled edamame (fresh or frozen)

1/4 cup teriyaki sauce (store-bought or homemade)

2 teaspoons sesame oil

1 tablespoon soy sauce

1 teaspoon freshly grated ginger

2 green onions, sliced (whites and greens separated)

1 tablespoon toasted sesame seeds

Salt and freshly ground pepper, to taste

Optional: Nori strips, pickled ginger, or sliced radishes for garnish

Instructions
 

Prepare the Rice: Start by rinsing the jasmine rice thoroughly under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and let it simmer for approximately 15 minutes or until all the water is absorbed. Remove from heat, keep covered, and let it sit for another 10 minutes to steam.

    Prep the Salmon: While waiting for the rice, season the salmon fillets on both sides with a pinch of salt and freshly ground pepper. In a small bowl, whisk together the teriyaki sauce, soy sauce, and freshly grated ginger until well combined. Generously brush this sauce mixture over the tops of the salmon fillets, ensuring they're evenly coated.

      Cook the Salmon: Heat the sesame oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, carefully place the salmon fillets in the skillet, skin side down (if applicable). Cook for about 4-5 minutes without moving them, allowing a nice sear to form. Gently flip the fillets over and cook for an additional 3-4 minutes, or until the salmon flakes easily with a fork. Brush any remaining teriyaki mixture over the salmon while it finishes cooking to infuse more flavor.

        Prepare the Edamame: If using frozen edamame, cook them according to the package instructions, which typically involves boiling them for about 3-5 minutes until tender. Once cooked, drain and set aside.

          Assemble the Bowl: After the rice has finished steaming, use a fork to fluff it up gently. Divide the fluffy jasmine rice between two bowls. Place the cooked salmon fillets on top of the rice and add a portion of edamame on the side. Garnish the bowls with the chopped green onion whites and a sprinkle of toasted sesame seeds. Feel free to add optional toppings like nori strips, pickled ginger, or sliced radishes for extra flair and texture.

            Serve: If you desire, drizzle a little extra teriyaki sauce over the salmon for added flavor. Serve the bowls warm and enjoy your delightful Savory Teriyaki Salmon Rice Bowl!

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