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- 2 salmon fillets (about 6 oz each) - 1/4 cup low-sodium soy sauce - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 2 cups cooked jasmine or brown rice - 1 cup broccoli florets - 1 medium carrot, thinly sliced - 1/2 cup shelled edamame - Optional: Sriracha sauce, for serving - Optional: Sesame seeds and sliced green onions, for garnish

Easy Teriyaki Salmon Rice Bowl

Discover the Teriyaki Dreams Salmon Rice Bowl, a flavorful and nutritious dish perfect for busy weeknights. Combining tender salmon, fluffy rice, and vibrant vegetables, this meal is both visually appealing and satisfying. It's easy to prepare with a delicious teriyaki marinade and can be customized with your favorite ingredients. This bowl not only delivers a taste of Japanese cuisine but also promotes a balanced diet with its rich nutrients, making it a hit for the whole family. Enjoy crafting this wholesome dish that brings everyone together at the table!
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Ingredients
  

2 salmon fillets (approx. 6 oz each)

1/4 cup soy sauce (low sodium preferred)

2 tablespoons honey or maple syrup

1 tablespoon rice vinegar

1 teaspoon sesame oil

1 clove garlic, minced

1 teaspoon fresh ginger, grated

2 cups cooked rice (jasmine or brown rice)

1 cup steamed broccoli florets

1 carrot, julienned or sliced thinly

1/2 cup edamame beans (frozen and thawed)

2 green onions, sliced

1 teaspoon sesame seeds (for garnish)

Optional: Sriracha or chili flakes for heat

Instructions
 

Prepare the Marinade: In a bowl, whisk together soy sauce, honey (or maple syrup), rice vinegar, sesame oil, minced garlic, and grated ginger until combined.

    Marinate the Salmon: Place the salmon fillets in a shallow dish or zip-top bag and pour half of the teriyaki marinade over the fish. Let it marinate in the refrigerator for at least 20 minutes (you can marinate up to 1 hour for stronger flavor).

      Cook the Rice: If you haven't already, cook your rice according to package instructions, and keep it warm.

        Sear the Salmon: In a non-stick skillet, heat a little oil over medium-high heat. Remove the salmon from the marinade and place it skin-side down in the pan. Cook for about 4-5 minutes or until browned and crispy. Carefully flip the fillets and cook for an additional 2-3 minutes until fully cooked through. Brush with some of the reserved marinade for added flavor.

          Prepare the Vegetables: While the salmon cooks, steam your broccoli and prepare the carrot and edamame. You can quickly sauté them in the same pan for added flavor if desired.

            Assemble the Bowl: Divide the cooked rice into bowls. Top with the seared salmon fillets, steamed broccoli, sliced carrots, and edamame. Drizzle with the reserved teriyaki sauce for enhanced flavor.

              Garnish and Serve: Sprinkle the bowls with sliced green onions and sesame seeds. Add Sriracha or chili flakes for spice if desired.

                Enjoy: Serve immediately and enjoy your delightful Teriyaki Salmon Rice Bowl!

                  Prep Time, Total Time, Servings: 30 minutes | 30 minutes | 2 servings