Teriyaki Glazed Salmon and Veggie Bowls

• 1/4 cup teriyaki sauce
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 teaspoon grated fresh ginger
• 4 salmon fillets (6 oz each)
• 1 tablespoon olive oil
• 1 cup broccoli florets
• 1 cup sliced carrots
• 1 cup bell pepper strips
• 1/2 cup snap peas
• 1 cup cooked brown rice
• 2 cloves garlic, minced
• 2 green onions, sliced

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a small bowl, whisk together teriyaki sauce, honey, soy sauce, and ginger.
3. 3 Place salmon fillets on a lined baking sheet, brush with half of the sauce, and bake for 12-15 minutes.
4. 4 While salmon bakes, heat olive oil in a skillet over medium heat.
5. 5 Add broccoli, carrots, bell pepper, and snap peas, sauté for 5-7 minutes until tender-crisp.
6. 6 Stir in garlic and cook for another minute.
7. 7 Divide brown rice among four bowls, top with veggies and a salmon fillet.
8. 8 Drizzle remaining sauce over salmon and garnish with green onions.

Equipment

• Baking sheet
• Skillet
• Whisk

Variations

• Substitute salmon with tofu for a vegetarian option.
• Add sesame seeds for a nutty crunch.

Substitutions

• Use coconut aminos instead of soy sauce for a gluten-free option.
• Swap brown rice with quinoa for a different texture.

Pairings

• Serve with a chilled glass of riesling.
• A side of pickled ginger adds a zesty kick.

Nutrition

Tips

• For a quicker prep, use pre-cut veggies from the store.
• If you prefer your salmon more cooked, increase baking time by a few minutes.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently in the oven.

Serving Suggestions

• Serve with a side of miso soup for a complete meal.
• Pair with a crisp Asian pear for a refreshing contrast.

FAQ