Description
A quick and delicious teriyaki salmon and vegetable rice bowl, ready in just 15 minutes. Perfect for a fast weeknight dinner.
Ingredients
Scale
- 1 pound salmon fillet, skin removed
- 1/4 cup teriyaki sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 cup broccoli florets
- 1/2 cup sliced carrots
- 1/2 cup snow peas
- 2 cups cooked rice
- 1 tablespoon sesame seeds (optional)
- 1 green onion, sliced (optional)
Instructions
- In a small bowl, whisk together teriyaki sauce, soy sauce, honey, ginger, and garlic.
- Cut salmon into 1-inch cubes. Place in a bowl and pour half of the teriyaki sauce mixture over the salmon. Toss to coat and let marinate for 5 minutes.
- Heat olive oil in a large skillet over medium-high heat.
- Add broccoli, carrots, and snow peas to the skillet. Stir-fry for 3-4 minutes until tender-crisp.
- Push the vegetables to one side of the skillet. Add the marinated salmon to the empty side.
- Cook salmon for 2-3 minutes per side, or until cooked through and flakes easily with a fork.
- Pour the remaining teriyaki sauce mixture into the skillet and stir to coat the salmon and vegetables. Cook for 1 minute more, until the sauce thickens slightly.
- Divide the cooked rice among two bowls.
- Top the rice with the teriyaki salmon and vegetables.
- Garnish with sesame seeds and sliced green onion, if desired.
Notes
- For extra flavor, you can marinate the salmon longer if you have the time.
- Feel free to add other vegetables like bell peppers or snap peas.
- Ensure your rice is cooked and ready before you start preparing the salmon and vegetables.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Sear
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: Approximately 500-600 kcal (will vary based on exact ingredients and portions)
- Sugar: 15-25g
- Sodium: 800-1200mg
- Fat: 20-30g
- Saturated Fat: 4-7g
- Unsaturated Fat: 15-22g
- Trans Fat: 0g
- Carbohydrates: 40-50g
- Fiber: 3-5g
- Protein: 30-40g
- Cholesterol: 100-150mg