Description
Savor Mediterranean-inspired teriyaki salmon bowl goodness with zesty rice, crisp vegetables, and perfectly glazed salmon. Rich flavors meld together, promising a delightful meal you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 1.5 pounds (680 grams) skinless salmon
Sauce and Seasonings:
- 1/4 cup (60 milliliters) coconut aminos
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1/4 cup (60 milliliters) orange juice
- 2 garlic cloves, minced
- 1 inch ginger, grated
- Chili flakes to taste
- 1 tablespoon sesame seeds
- 3 teaspoons sesame oil
Accompaniments and Base:
- 12 brussels sprouts
- 3 persian cucumbers
- 1.5 cups (360 milliliters) cooked rice
Instructions
- Prepare teriyaki marinade by whisking together soy sauce, mirin, brown sugar, ginger, and garlic in a shallow dish.
- Cut salmon into uniform cubes, then immerse in marinade. Allow flavors to penetrate for 15-20 minutes at room temperature.
- Create quick pickle by combining rice vinegar, sugar, and salt. Thinly slice cucumbers and submerge in pickling liquid for 15 minutes.
- Heat oil in a skillet over medium-high heat. Add shredded Brussels sprouts, sautéing for 2 minutes until they begin to soften.
- Pour half of the reserved marinade into sprouts, continuing to cook for 5-6 minutes until vegetables are tender and slightly caramelized.
- Remove sprouts from pan. In same skillet, sear salmon cubes for 3 minutes per side, developing a golden-brown exterior.
- Pour remaining marinade over salmon, allowing sauce to reduce and glaze the fish for an additional 3 minutes.
- Construct bowl by spreading steamed rice as base, arranging sautéed Brussels sprouts, placing teriyaki-glazed salmon on top.
- Garnish with drained pickled cucumbers and sprinkle with toasted sesame seeds for added texture and flavor.
Notes
- For the best flavor absorption, dice salmon into uniform cubes to ensure even marinating and cooking.
- Keep salmon marinating time between 15-20 minutes to prevent the fish from becoming too salty or breaking down from acid exposure.
- Quick pickle cucumbers just before serving to maintain their crisp texture and fresh, tangy flavor profile.
- Use high heat when searing salmon to create a beautiful golden crust while keeping the inside tender and moist.
- Select sushi-grade salmon for optimal taste and safety when eating slightly rare or medium-cooked fish.
- Consider gluten-free tamari sauce as a substitute for traditional teriyaki for those with gluten sensitivities.
- Swap salmon with tofu or tempeh for a vegetarian version that maintains the same delicious teriyaki flavor.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Category: Lunch, Dinner
- Method: Searing
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 480
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 70 mg