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- 2 salmon fillets - 1 cup jasmine rice - 2 cups broccoli florets - 1/4 cup soy sauce - 2 tablespoons mirin - 1 tablespoon honey or maple syrup - 1 tablespoon sesame oil - 1 teaspoon grated ginger - 2 cloves garlic, minced - Sesame seeds (for garnish) - Green onions, sliced (for garnish)

Quick Teriyaki Salmon Rice Bowl with Broccoli

Discover the Teriyaki Salmon Delight Bowl, a quick and nutritious meal that's perfect for busy weeknights. Featuring tender salmon glazed in a savory-sweet teriyaki sauce, this dish is served over jasmine rice with vibrant broccoli. It's not only a feast for the taste buds but also caters to various dietary needs. Enjoy a delicious, wholesome dinner that’s simple to prepare and easy to customize with your favorite veggies and grains. Cooking has never been this satisfying!
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Ingredients
  

2 salmon fillets (about 6 oz each)

1 cup cooked jasmine rice

2 cups broccoli florets

3 tablespoons soy sauce (or tamari for gluten-free)

2 tablespoons mirin (Japanese rice wine)

1 tablespoon honey or maple syrup

1 teaspoon sesame oil

1 teaspoon fresh ginger, grated

2 garlic cloves, minced

1 tablespoon sesame seeds (for garnish)

2 green onions, chopped (for garnish)

Olive oil (for cooking)

Salt and pepper, to taste

Instructions
 

Prepare the Broccoli: Start by bringing a pot of water to a boil. Blanch the broccoli florets in boiling water for about 2-3 minutes until they turn bright green and slightly tender. Drain and set aside.

    Make the Teriyaki Sauce: In a small saucepan, combine soy sauce, mirin, honey, sesame oil, grated ginger, and minced garlic over medium heat. Stir well, bring it to a simmer, and cook for about 2-3 minutes until slightly thickened. Remove from heat and set aside.

      Cook the Salmon: In a large skillet, heat a drizzle of olive oil over medium-high heat. Season the salmon fillets with salt and pepper. Place the salmon skin-side down in the skillet. Cook for about 4-5 minutes until the skin is crispy. Carefully flip the salmon and pour half of the teriyaki sauce over the top. Continue cooking for another 3-4 minutes, until the salmon is cooked through and flakes easily with a fork.

        Assemble the Rice Bowl: In a serving bowl, place a generous amount of cooked jasmine rice as the base. Top with blanched broccoli and the cooked salmon fillet. Drizzle the remaining teriyaki sauce over the top.

          Garnish and Serve: Sprinkle sesame seeds and chopped green onions over the bowl for added flavor and garnish. Serve immediately and enjoy your Quick Teriyaki Salmon Rice Bowl!

            Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 2