Teriyaki Salmon Bowls with Broccoli
450kcal
Ingredients
For the Sauce
- 1/2 cup Soy Sauce base of the teriyaki sauce
- 1/4 cup Honey for sweetness
- 2 tablespoons Rice Vinegar adds tang
- 1 tablespoon Sesame Oil nutty richness
- 2 cloves Garlic minced
- 1 tablespoon Ginger grated
- 1 tablespoon Cornstarch for thickening
For the Salmon and Broccoli
- 4 fillets Salmon Fillets rich in omega-3
- 4 cups Broccoli Florets for crunch
- 2 tablespoons Olive Oil for cooking
- to taste Salt for seasoning
- to taste Pepper for seasoning
For Garnishing
- 2 tablespoons Sesame Seeds toasted
- 2 tablespoons Green Onions sliced
Method
Cooking Instructions
- In a small saucepan, mix the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Warm over medium heat until it starts bubbling gently.
- Stir in the cornstarch mixture, allowing it to cook for 1-2 minutes until the sauce reaches a nice thickness. Remove from heat and let cool slightly.
- Preheat oven to 400°F (200°C) or heat a large skillet on medium-high.
- Season the salmon fillets generously with salt and pepper. If using the skillet, add olive oil.
- Place the salmon fillets skin-side down in the skillet or on a baking sheet. Brush with the teriyaki sauce.
- Bake salmon for 12-15 minutes or sear for 4-5 minutes on each side, brushing with more sauce.
- Steam broccoli florets until tender and vibrant green, about 5-7 minutes.
- In serving bowls, layer cooked rice, steamed broccoli, and glazed salmon.
- Drizzle with remaining teriyaki sauce, sprinkle with sesame seeds and green onions.
- Serve warm and enjoy!
Nutrition
Serving1bowlCalories450kcalCarbohydrates35gProtein30gFat20gSaturated Fat4gPolyunsaturated Fat6gMonounsaturated Fat8gCholesterol75mgSodium800mgPotassium800mgFiber3gSugar10gVitamin A500IUVitamin C90mgCalcium50mgIron2mg