Salmon Teriyaki Rice Bowl

Do you ever find yourself craving something on the menu at your favorite restaurant? I have, so I decided to come up with my own recipe for something I find myself craving often, which is this Salmon Teriyaki Rice Bowl. After the first time trying out this recipe, I knew it would be something great to add to my list of easy “go to” meals. The best part about cooking your favorite recipe at home is the fact that you can add whatever you want to it!

For this Salmon Teriyaki Rice Bowl, I decided to add edamame and broccolini. If you can’t find broccolini at your local store, using regular broccoli works great too. The mixes of vegetables in this dish are almost as good as the warm teriyaki salmon. Once you put this bowl together, you won’t believe that it came from your kitchen, and not a restaurant!

Make it Gluten Free: This dish is already gluten free! Just be sure to use gluten free teriyaki and soy sauce.

Ingredients

SALMON & MARINADE

• 1-2 salmon fillets (1 per person)
• 1 tsp of olive oil
• 1 garlic clove – pressed
• 2 tablespoons of teriyaki sauce
• 2 tablespoons of soy sauce
• 1 teaspoon of honey

VEGGIE MIX

• 1 ½ cups of shredded cabbage
• 1 cup of broccolini or broccoli (bottom stems removed)
• ½ cup of shredded carrots
• ¼ cup of edamame
• 1-2 tablespoons of olive oil
• 1 tablespoon of soy sauce

RICE

• 1 cup of white rice
• 2 cups of water

Steps

1.      In a small bowl, combine pressed garlic, 1 teaspoon of olive oil, 2 tablespoons of teriyaki sauce, 2 tablespoons of soy sauce, and 1 teaspoon of honey, and mix until full combined.

2.      Place your salmon fillet(s) in a glass container or plastic bag, and pour the marinade mixture on top of the salmon. Place salmon in the fridge and let it marinade for at least 30 minutes.

3.      In a small sauce pan, combine 1 cup of white rice, with 2 cups of water. Set to medium – high heat and bring to a boil. Once boiling, turn down heat to low & cover pot with a lid. Let the rice simmer for 20 minutes.

4.      While the salmon marinades & the rice cooks, combine 1 ½ cups of shredded cabbage, 1 cup of chopped broccolini (or broccoli), ½ cup of shredded carrots, and 1 /4 cup of edamame, in a large bowl and mix together.

5.      Heat up a medium sized pan with 1 tablespoon of olive oil on medium heat. Add mixed veggies to the pan and cook for about 5 -6 minutes. Towards the end, add salt and pepper to taste, and 1 tablespoon of soy sauce.

6.      Once the salmon is done marinating, heat up a separate skillet on medium heat with a little bit of olive oil.

7.      Add the salmon fillet (skin side down) to the skillet along with the marinade, and let it cook for about 4 minutes. When the timer reaches 2 minutes, begin to spoon remaining marinade in the pan on top of the salmon.

8.      Once the salmon has cooked about 4 minutes, flip salmon over, and let it cook for another 4 minutes. This is a good time to take the skin off the bottom of the fillet with a spatula or knife.

Once salmon is done cooking, add rice, followed by desired amount of the veggie mix to a bowl. Top with a teriyaki salmon fillet & serve.

Enjoy!