Description

Experience a burst of flavors with this Nutritious Teriyaki Salmon Rice Bowl. Tender salmon fillets glazed in a sweet teriyaki sauce rest on a fluffy bed of rice, accompanied by crisp broccoli and colorful carrot ribbons. This dish is not only quick to prepare but also packed with nutrients, making it perfect for busy weeknights or impressing guests at dinner parties. Enjoy a healthy meal that looks as good as it tastes!

Ingredients

Scale

2 skin-on salmon fillets (6 oz each)
1 cup long-grain white rice
1/4 cup teriyaki sauce
1 cup broccoli florets
1 medium carrot (peeled into ribbons)
1 tbsp toasted sesame seeds
2 tbsp low-sodium soy sauce
1 tbsp honey or maple syrup
1 tsp freshly grated ginger
2 minced garlic cloves

Instructions

Prepare the ingredients: Wash and chop broccoli; peel carrots into ribbons.
Cook the rice: In a saucepan, combine rice with 2 cups water. Bring to boil, then simmer covered for 18 minutes.
Sear the salmon: Heat oil in a skillet over medium-high heat. Cook salmon skin-side down for 4-5 minutes until crispy, then flip.
Add sauce: In a bowl, whisk together teriyaki sauce, soy sauce, honey/maple syrup, ginger, and garlic. Pour over salmon during the last minute of cooking.
Steam veggies: In a separate pot, steam broccoli for 3-4 minutes until bright green but still crunchy.
Assemble bowls: Fluff rice and divide among bowls. Top with salmon, steamed broccoli, carrot ribbons, and sprinkle sesame seeds.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Searing/Steaming
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 10g
Sodium: 850mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 3g
Protein: 30g
Cholesterol: 70mg

Keywords: Marinate the salmon for enhanced flavor before cooking. Substitute vegetables like snap peas or bell peppers for variety. For a low-carb version, replace white rice with quinoa or cauliflower rice.