Ingredients
Scale
- 2 fillets salmon (about 6 ounces each)
- 1 cup jasmine or brown rice
- 1/2 cup soy sauce (low sodium preferred)
- 1/4 cup honey or maple syrup
- 2 tablespoons rice vinegar
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 tablespoon sesame oil
- 1/2 cup broccoli (florets)
- 1/2 cup bell peppers (sliced (red or yellow))
- 1 tablespoon sesame seeds (for garnish)
- to taste chopped green onions (for garnish)
Instructions
- Start by rinsing the rice under cold water until the water runs clear.
- Cook the rice according to package instructions (about 15-20 minutes) while you prepare the salmon.
- In a small bowl, whisk together the soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil.
- Place the salmon fillets in a shallow dish and pour half of the teriyaki sauce over them. Let them marinate for at least 15 minutes.
- Steam the broccoli and bell peppers until tender-crisp (about 5-7 minutes).
- Preheat your grill or skillet over medium-high heat. Cook the salmon for about 4-5 minutes per side.
- Once the rice is cooked, fluff it and divide it into bowls. Top with salmon, veggies, and drizzle with the remaining teriyaki sauce.
- Garnish with sesame seeds and chopped green onions before serving.
- Prep Time: 15
- Cook Time: 20
Nutrition
- Calories: 550
- Fat: 15g
- Carbohydrates: 70g
- Protein: 30g