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In the fast-paced world we live in today, finding the time to prepare healthy, delicious meals can be a challenge. Quick weeknight dinners often fall into the category of bland or unhealthy, but they don’t have to be. Enter the Quick Teriyaki Salmon Rice Bowls—a delightful dish that marries the rich flavors of teriyaki with the wholesome goodness of salmon and fresh vegetables. This recipe not only offers a symphony of tastes but also packs a nutritional punch, making it a perfect choice for busy individuals and families alike.

Quick Teriyaki Salmon Rice Bowls

Discover the joy of Quick Teriyaki Salmon Rice Bowls, an easy and nutritious weeknight dinner that doesn't compromise on flavor. This delightful dish combines the rich taste of teriyaki-glazed salmon with a base of fluffy rice and vibrant vegetables. Packed with omega-3s and essential vitamins, it's both healthy and satisfying. Perfect for busy nights, you can whip this up in under 30 minutes and customize it to your taste. A meal the whole family will love!
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Ingredients
  

2 salmon fillets (about 6 oz each)

1 cup brown rice (or substitute with jasmine rice for a lighter option)

1 cup water or low-sodium vegetable broth for extra flavor

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

1 tablespoon olive oil

1 tablespoon sesame oil

1 cup mixed vegetables (e.g., bell peppers, broccoli florets, snap peas, or a blend of your favorites)

2 green onions, finely sliced

1 tablespoon sesame seeds for garnish

Fresh cilantro leaves for garnish (optional for a fresh touch)

Salt and pepper to taste

Instructions
 

Prepare the Rice: In a medium saucepan, combine the brown rice and water or vegetable broth. Bring the mixture to a boil, then lower the heat to a simmer. Cover the saucepan and let it cook for 30-40 minutes, or until the rice is tender and all the liquid is absorbed. Once done, fluff the rice with a fork and set it aside, keeping it warm.

    Season the Salmon: While the rice cooks, season both sides of the salmon fillets with salt and pepper to enhance the flavor. In a large skillet, heat the olive oil over medium heat until shimmering.

      Sear the Salmon: Carefully place the salmon fillets in the skillet, skin side down. Cook for about 4 minutes without moving them, allowing the skin to become beautifully crispy. Gently flip the fillets, then pour the teriyaki sauce over the top. Continue cooking for another 3-4 minutes, or until the salmon flakes easily with a fork and the sauce has thickened slightly, glistening over the fish.

        Sauté the Vegetables: In a separate pot or pan, pour in the sesame oil and heat it over medium heat. Add the mixed vegetables of your choice and sauté for about 4-5 minutes, stirring occasionally, until they are brightly colored and tender-crisp. Season them lightly with a pinch of salt and pepper to complement their natural sweetness.

          Assemble the Bowls: For serving, take each bowl and add a generous portion of the cooked rice as the base. Place a salmon fillet on top of the rice, drizzling any remaining teriyaki sauce from the skillet over the salmon. Arrange the sautéed vegetables artfully around the salmon for a colorful presentation.

            Garnish and Serve: Finish your bowls by generously sprinkling sliced green onions and sesame seeds atop the dish. If desired, add fresh cilantro leaves for an aromatic and zesty touch. Serve warm, and enjoy your delightful Quick Teriyaki Salmon Rice Bowls!

              Prep Time, Total Time, Servings:

                15 minutes | 45 minutes | 2 servings