Description
This Teriyaki Salmon Bowls recipe combines tender, wild-caught salmon glazed in a homemade teriyaki sauce with crispy roasted Brussels sprouts and fluffy basmati rice. Garnished with fresh cucumber or spinach, toasted sesame seeds, lime juice, and a pinch of chili flakes, this vibrant bowl offers a perfect balance of savory, sweet, and tangy flavors in just 40 minutes.
Ingredients
Scale
For the Salmon and Teriyaki Sauce
- 300 g fresh wild-caught salmon
- 2 tbsp extra virgin olive oil
- 1/4 cup regular or tamari soy sauce
- 4 tbsp maple syrup or 2 tbsp unrefined cane sugar
- 2 tbsp rice vinegar (or apple or white wine vinegar)
- 1 tsp garlic powder
- 1 tbsp corn starch
For the Brussels Sprouts
- 250 g fresh Brussels sprouts
- 2-3 tbsp sesame oil
- Sea salt, to taste
For the Rice
- 1/3 cup white or brown basmati rice
- 250-500 ml broth (optional, for cooking rice)
Garnishes
- Fresh cucumber or spinach leaves
- Pinch of chili flakes
- Juice of 1 lime
- Handful of toasted sesame seeds
Instructions
- Prepare the Teriyaki Sauce: In a small bowl, whisk together soy sauce, maple syrup (or cane sugar), rice vinegar, garlic powder, and corn starch until smooth. Set aside.
- Cook the Rice: Rinse the basmati rice under cold water until water runs clear. Cook rice in a pot with 250-500 ml broth or water according to package instructions until tender. Fluff with a fork and keep warm.
- Prepare Brussels Sprouts: Trim the ends and halve the Brussels sprouts. Toss them with 2-3 tablespoons of sesame oil and a pinch of sea salt. Spread on a baking sheet lined with parchment paper.
- Roast the Brussels Sprouts: Preheat the oven to 200°C (390°F). Roast Brussels sprouts for 20-25 minutes until crispy on the edges and tender inside, shaking the pan halfway through for even cooking.
- Cook the Salmon: Heat 2 tablespoons of extra virgin olive oil in a non-stick skillet over medium heat. Place the salmon skin-side down and cook for 4-5 minutes. Flip the salmon and cook the other side for 3-4 minutes, until cooked through and flaky.
- Glaze the Salmon: Pour the prepared teriyaki sauce over the salmon in the skillet. Let it simmer gently for 1-2 minutes until the sauce thickens and coats the salmon evenly. Remove from heat.
- Assemble the Bowls: Divide the cooked rice into two bowls. Arrange roasted Brussels sprouts and teriyaki-glazed salmon on top. Garnish with fresh cucumber slices or spinach leaves, a pinch of chili flakes, toasted sesame seeds, and a squeeze of lime juice.
- Serve: Serve the teriyaki salmon bowls immediately while warm for a flavorful and nutritious meal.
Notes
- You can substitute maple syrup with honey if preferred.
- Use tamari soy sauce for a gluten-free option.
- Adjust the amount of chili flakes to taste for desired spice level.
- Brown basmati rice can be used instead of white for added fiber.
- To save time, Brussels sprouts can be sautéed instead of roasted, but roasting adds better flavor and texture.
