Description
Succulent teriyaki salmon bowls blend Asian-inspired flavors with crispy brussels sprouts for a delightful culinary adventure. Powerful umami notes and perfectly balanced textures invite home cooks to savor each mouthwatering bite of this quick and nourishing meal.
Ingredients
Scale
Main Protein:
- 4 salmon fillets (6 ounces / 170 grams each)
Salmon Marinade:
- ¼ cup (60 milliliters) teriyaki sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon honey or brown sugar
- 1 teaspoon minced garlic
Vegetable and Side Components:
- 1 pound (450 grams) brussels sprouts, halved or quartered
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups cooked white or brown rice (or quinoa)
- 1 tablespoon sesame seeds
- 2 green onions, thinly sliced
- Sriracha or chili flakes (optional)
Instructions
- Prepare a baking sheet with parchment paper and heat the oven to 425°F for roasting Brussels sprouts.
- Coat Brussels sprouts with olive oil, garlic powder, salt, and pepper, ensuring even distribution across the baking sheet.
- Roast Brussels sprouts for 20-25 minutes, rotating midway to achieve crispy, golden-brown edges.
- Create a marinade by combining teriyaki sauce, soy sauce, sesame oil, honey, and minced garlic in a mixing bowl.
- Submerge salmon fillets in the marinade, allowing them to absorb flavors for a minimum of 15 minutes.
- Warm a nonstick skillet over medium heat, preparing a light oil coating if necessary.
- Extract salmon from marinade, reserving the liquid for later use, and place skin-side down in the skillet.
- Cook salmon for 4-5 minutes, then flip and continue cooking for an additional 3-4 minutes until thoroughly cooked and caramelized.
- Transfer reserved marinade to a small saucepan, simmering until it thickens slightly.
- Brush cooked salmon with the reduced marinade to enhance flavor intensity.
- Distribute cooked rice or quinoa evenly among serving bowls.
- Arrange salmon fillets atop the grains, accompanied by roasted Brussels sprouts.
- Drizzle remaining teriyaki sauce over the bowls for added moisture and taste.
- Garnish with sesame seeds, chopped green onions, and optional sriracha or chili flakes.
- Serve immediately to preserve optimal temperature and texture.
Notes
- Customize the Brussels sprouts by experimenting with different seasonings like smoked paprika, za’atar, or curry powder for a unique flavor profile.
- Swap salmon with tofu or chicken to accommodate dietary preferences or restrictions, ensuring the protein is marinated and cooked similarly.
- Control marinade thickness by simmering longer for a more concentrated glaze or adding a cornstarch slurry to achieve desired consistency.
- Make the dish meal-prep friendly by preparing components in advance and storing separately to maintain crispness and freshness of ingredients.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 570
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 80 mg