Savory Teriyaki Salmon Bowls

$- 2 salmon fillets (approximately 6 oz. each) - 1 cup cooked jasmine rice - 1 cup bok choy, finely chopped - 1 red bell pepper, thinly sliced - 1 medium carrot, julienned - 3 tablespoons teriyaki sauce - 1 tablespoon sesame oil (divided) - 1 teaspoon fresh ginger, grated - 1 garlic clove, minced - Salt and pepper to taste - 2 green onions, finely chopped - Toasted sesame seeds for garnish This list has all you need for a tasty teriyaki salmon bowl. The salmon adds protein and healthy fats. The jasmine rice serves as a great base, making the meal filling. Fresh veggies like bok choy, bell pepper, and carrot bring color and crunch. The marinade gives the salmon a sweet and tangy flavor. Teriyaki sauce makes it easy to add depth without much effort. The sesame oil adds richness, while ginger and garlic boost the taste. Finally, garnishing with green onions and sesame seeds brings a lovely finish. It adds a nice bite and texture. You can also add lime wedges for a zesty touch. Enjoy your cooking! {{ingredient_image_2}} - In a small bowl, mix 3 tablespoons of teriyaki sauce, 1 teaspoon sesame oil, grated ginger, and minced garlic. - Place the salmon fillets in a shallow dish. Pour the marinade over the salmon. Make sure to coat it well. Let the salmon marinate for at least 15 minutes. - While the salmon marinates, prepare 1 cup of jasmine rice following the package instructions. - Once cooked, fluff the rice with a fork. Keep it warm by covering it until you're ready to serve. - Heat a tablespoon of sesame oil in a large skillet over medium heat. - Add 1 cup of chopped bok choy, 1 sliced red bell pepper, and 1 julienned carrot. Cook for 5 to 7 minutes. The veggies should be tender but still colorful. Season with salt and pepper to taste. Remove from heat and set aside. - Heat a non-stick skillet over medium-high heat. - Take the salmon from the marinade and discard the marinade. Place the salmon skin-side down in the skillet. - Cook for about 4 to 5 minutes. Carefully flip the salmon and cook for another 4 to 5 minutes. The salmon should be fully cooked and flake easily with a fork. - To serve, start with a generous scoop of warm jasmine rice in each bowl. - Top the rice with the sautéed vegetables, spreading them evenly. - Place a cooked salmon fillet on top of each bowl, centering it nicely. - Finally, sprinkle chopped green onions and toasted sesame seeds over the salmon and vegetables. This adds a burst of flavor and texture to your meal. To cook salmon perfectly, focus on the cooking time. Cook it for about 4-5 minutes on each side. The fish should flake easily with a fork when done. I recommend using a meat thermometer. The internal temperature should be 145°F. This ensures your salmon is safe to eat and still moist. For fluffy jasmine rice, rinse it well before cooking. This removes excess starch. Use a 1:1 ratio of rice to water for best results. After cooking, let it sit for 5 minutes, then fluff it with a fork. You can add flavor to the rice by using broth instead of water. A splash of coconut milk also works great. Different veggies need different cooking times. For example, bok choy cooks fast, around 3-4 minutes. Red bell peppers take about 5 minutes. Julienne carrots need 5-6 minutes to soften. To keep veggies vibrant, cook them on medium heat. Add a splash of cold water at the end to stop the cooking. This helps retain their color and crunch. Pro Tips Marinate Longer for Deeper Flavor: If time allows, marinate the salmon for up to 1 hour. This will infuse the fish with even more flavor from the teriyaki sauce and aromatics. Perfectly Cooked Salmon: Use a meat thermometer to check the salmon's doneness; it should reach an internal temperature of 145°F (63°C) for optimal texture and safety. Vegetable Variations: Feel free to swap out the bok choy or add other vegetables like snap peas, zucchini, or broccoli to customize your bowl and enhance the nutrition. Serving Suggestions: For an extra layer of flavor, drizzle a bit more teriyaki sauce over the assembled bowls just before serving, or add a squeeze of lime for brightness. {{image_4}} To make your teriyaki salmon bowls fit your needs, consider these options: - Gluten-free options for teriyaki sauce: Look for a gluten-free teriyaki sauce. Many brands offer alternatives made with tamari or coconut aminos. These keep the flavor without gluten. - Vegetarian version with tofu: Swap the salmon for firm tofu. Press the tofu to remove extra moisture. Then, marinate it just like the salmon. Cook it until it’s golden and crispy for a great texture. You can easily change the taste of your teriyaki salmon bowls: - Adding spices to the marinade: Spice it up! Add a pinch of chili flakes or a dash of five-spice powder to the marinade. This will give your dish an exciting twist. - Alternatives for vegetables used: If you want different veggies, try snap peas, broccoli, or zucchini. Each offers a new flavor and texture to your bowl. Mix and match for variety! Enhance your meal with these ideas: - Suggestions for sides: Serve the bowls with a side of edamame or seaweed salad. Both add a fresh and crunchy element to your meal. - Pairing with other dishes: This dish pairs well with miso soup or a simple cucumber salad. These sides complement the teriyaki flavors and keep your meal light. To store leftovers, place the salmon bowls in an airtight container. This helps keep them fresh. You can store them in the fridge for up to 2 days. Make sure to separate the salmon from the rice and veggies if possible. This keeps everything tasty. For reheating, the best method is to use the microwave. Heat on low power for 1-2 minutes. Stir halfway through to ensure even heating. To prevent drying out, add a splash of water or cover the bowl with a damp paper towel. This keeps the moisture in. To freeze salmon bowls, place them in a freezer-safe container. Make sure to cool them first. They can last up to 3 months in the freezer. When ready to eat, thaw them in the fridge overnight. Then, reheat using the microwave or on the stove. Always check to make sure the salmon is heated all the way through. Teriyaki sauce is a mix of simple ingredients. It usually has: - Soy sauce - Mirin or sake - Sugar or honey - Ginger - Garlic These ingredients create a rich and sweet flavor. The sauce coats the salmon and makes it shine. Yes, you can use frozen salmon. Just remember to thaw it first. Place the salmon in the fridge overnight. If you're short on time, you can also thaw it in cold water for about an hour. Once thawed, pat it dry with a paper towel. This helps the marinade stick better. This recipe is quite healthy! Salmon is a great source of protein and omega-3 fatty acids. The vegetables add fiber and vitamins. Jasmine rice gives you energy. Using fresh ingredients boosts the nutrition. Plus, you control the amount of sauce, so you can keep it lighter. Yes, you can prep some parts ahead of time. You can marinate the salmon up to two hours before cooking. The rice can be cooked a day in advance and stored in the fridge. Prepare the veggies ahead too, and just sauté them before serving. This way, you save time when you're ready to eat! This blog post guides you on creating a delicious salmon bowl. We covered the main ingredients, marinade, tips for cooking, and serving ideas. You learned how to marinate, cook, and assemble your meal. Plus, we explored variations and storage tips for leftovers. In conclusion, this salmon bowl is tasty and easy to make. You can customize it to fit your needs. Enjoy this meal with friends or family, and don't hesitate to tweak the recipe. Your kitchen adventures will only get better from here!$

Savory Teriyaki Salmon Bowls

A delicious and healthy bowl featuring marinated salmon, sautéed vegetables, and jasmine rice.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Japanese

Servings 2

Ingredients

2 fillets salmon fillets (approximately 6 oz. each)
1 cup cooked jasmine rice
1 cup bok choy, finely chopped
1 piece red bell pepper, thinly sliced
1 medium carrot, julienned
3 tablespoons teriyaki sauce
1 tablespoon sesame oil (divided)
1 teaspoon fresh ginger, grated
1 clove garlic, minced
2 pieces green onions, finely chopped
to taste toasted sesame seeds for garnish
to taste salt and pepper

Instructions

In a small bowl, stir together the teriyaki sauce, 1 teaspoon of sesame oil, grated ginger, and minced garlic until well combined. Place the salmon fillets in a shallow dish and pour the marinade over them, ensuring they are well coated. Allow the salmon to marinate for at least 15 minutes to enhance the flavors.
While the salmon is marinating, prepare the jasmine rice as per the package instructions. Once the rice is cooked, fluff it with a fork and keep it warm, covered, until ready to serve.
In a large skillet over medium heat, add a splash of the remaining sesame oil. Once hot, add the chopped bok choy, sliced red bell pepper, and julienned carrot. Sauté the vegetables for 5-7 minutes until they are tender yet still vibrant in color. Season with salt and pepper to taste. Once cooked, remove from heat and set aside.
Heat a non-stick skillet over medium-high heat. Remove the salmon fillets from the marinade (discard the marinade). Place the salmon skin-side down in the hot skillet. Cook for about 4-5 minutes on one side, then carefully flip and cook for an additional 4-5 minutes, or until the salmon is fully cooked and easily flakes with a fork.
To serve, layer each bowl starting with a generous scoop of warm jasmine rice. Top the rice with an even distribution of the sautéed vegetables. Finally, place a cooked salmon fillet on top of each bowl, centering it nicely.
Finish the dish by sprinkling chopped green onions and toasted sesame seeds over the salmon and vegetables for a delightful burst of flavor and texture.

Notes

Serve with lime wedges and fresh cilantro for added flavor.

Keyword healthy bowls, jasmine rice, salmon, teriyaki