Ingredients
- Salmon Fillets (1 pound): Skinless and boneless, cut into 1-inch cubes for quick cooking.
- Teriyaki Sauce (1/2 cup): Use your favorite store-bought brand or homemade for a richer flavor.
- Cooked Rice (2 cups): White rice, brown rice, or quinoa – freshly cooked or leftover, for a hearty base.
- Broccoli Florets (1 cup): Fresh or frozen, cut into bite-sized pieces for easy steaming or sautéing.
- Edamame (1/2 cup): Shelled, fresh or frozen, adds protein and a vibrant green color.
- Carrots (1 medium): Shredded or julienned, for sweetness and crunch.
- Green Onions (2 stalks): Sliced thinly, for a fresh, mild oniony flavor and garnish.
- Sesame Seeds (1 tablespoon): Toasted, for nutty flavor and visual appeal.
- Optional Garnishes: Avocado slices, sriracha mayo, pickled ginger, cilantro, for extra flavor and texture.
Instructions
- Prepare the Salmon: Pat the salmon cubes dry with paper towels. This helps them sear nicely and absorb the teriyaki sauce better. Place the salmon in a bowl and pour half of the teriyaki sauce over it. Toss gently to coat all sides of the salmon and let it marinate for 5 minutes while you prepare the other components. This short marination time infuses the salmon with flavor without making it mushy.
- Cook the Rice (if needed): If you are using freshly cooked rice, start cooking it now according to package directions. For a super quick meal, use pre-cooked microwaveable rice or leftover rice. Warming the rice while you cook the salmon ensures everything is ready at the same time.
- Cook the Broccoli: You can cook the broccoli in a few different ways.
- Steaming: Steam the broccoli florets for 3-5 minutes until they are bright green and tender-crisp. Steaming retains nutrients and keeps the broccoli slightly crunchy.
- Sautéing: Heat a tablespoon of oil in a skillet over medium-high heat. Add the broccoli florets and sauté for 4-6 minutes, stirring occasionally, until they are tender-crisp and slightly browned. Sautéing adds a bit of char and flavor.
- Microwaving: Place the broccoli florets in a microwave-safe dish with a tablespoon of water. Cover and microwave on high for 2-3 minutes, or until tender-crisp. This is the quickest method.
- Cook the Salmon: Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Once the skillet is hot, add the marinated salmon cubes in a single layer, being careful not to overcrowd the pan. If needed, cook in batches to ensure even browning. Sear the salmon for 2-3 minutes per side, until it is cooked through and slightly caramelized. The salmon should be opaque and flake easily with a fork. Avoid overcooking, as salmon can become dry.
- Assemble the Bowls: Divide the cooked rice among bowls. Top with the cooked broccoli, edamame, shredded carrots, and the cooked teriyaki salmon.
- Drizzle with Sauce and Garnish: Drizzle the remaining teriyaki sauce over the salmon bowls. Garnish with sliced green onions and toasted sesame seeds.
- Serve Immediately: For the best flavor and texture, serve your 15-Minute Teriyaki Salmon Bowls immediately. Offer optional garnishes like avocado, sriracha mayo, pickled ginger, or cilantro on the side for everyone to customize their bowls. Enjoy your quick, healthy, and delicious meal!
Nutrition
- Serving Size: one normal portion
- Calories: 550
- Protein: 35g