Description
Quick and flavorful teriyaki salmon bowls featuring baked salmon fillets in a homemade teriyaki sauce, served over white rice with steamed broccoli florets for a healthy, Asian-inspired meal.
Ingredients
- 1 cup white rice
- 4 (5-ounce) salmon fillets
- 2-3 cups broccoli florets
- For the Teriyaki Sauce:
- ¼ cup reduced-sodium soy sauce
- ¼ cup packed brown sugar
- 3 cloves garlic, minced
- 1 Tbsp fresh ginger, grated
- 2 Tbsp honey
- 1 cup water
- 1 Tbsp cornstarch, mixed with ¼ cup water (slurry)
Instructions
- Cook rice according to package instructions in a medium saucepan with 1½ cups of water; set aside once done.
- Preheat your oven to 400°F (200°C). Lightly grease a baking dish.
- In a small saucepan over medium heat, combine soy sauce, brown sugar, minced garlic, grated ginger, honey, and 1 cup of water. Bring this mixture to a gentle simmer.
- Add the cornstarch slurry to the simmering sauce, whisking constantly until the sauce thickens.
- Place the salmon fillets in the prepared baking dish. Pour half of the prepared teriyaki sauce over the salmon.
- Bake for 14-15 minutes, or until the salmon flakes easily with a fork.
- While the salmon bakes, steam the broccoli florets until crisp-tender.
- Once the salmon is cooked, serve it immediately with the cooked rice and steamed broccoli. Drizzle with the remaining teriyaki sauce.
Notes
- Use fresh salmon for the best flavor and texture.
- Adjust the sweetness of the sauce by varying the amount of brown sugar or honey.
- This recipe is gluten-free if using tamari instead of soy sauce.