Description
These Teriyaki Salmon Bowls with Crispy Brussels Sprouts are a perfect combination of savory, sweet, and slightly tangy flavors paired with tender salmon and roasted vegetables. The dish is balanced, colorful, and packed with nutrients, making it a satisfying option for lunch or dinner.
Ingredients
For the Salmon:
4 salmon fillets (skin-on or skinless)
1/4 cup soy sauce (or tamari for gluten-free)
2 tablespoons honey (or brown sugar)
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 teaspoon grated ginger
1 garlic clove, minced
1 teaspoon cornstarch (optional, for thickening)
For the Brussels Sprouts:
1 pound Brussels sprouts, halved
2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Bowls:
2 cups cooked rice (white, brown, or cauliflower rice)
1 tablespoon sesame seeds, for garnish
2 green onions, sliced, for garnish
Pickled ginger (optional)
Instructions
Prepare the teriyaki sauce by whisking together the soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic in a small bowl. If a thicker sauce is desired, dissolve cornstarch in water and mix it into the sauce.
Place the salmon fillets in a shallow dish and pour half of the prepared teriyaki sauce over them. Let the salmon marinate for 15 to 20 minutes, reserving the remaining sauce for later use.
Preheat the oven to 425°F (220°C). Toss the halved Brussels sprouts with olive oil, garlic powder, salt, and black pepper. Spread them evenly on a baking sheet in a single layer. Roast for 20 to 25 minutes, tossing halfway through, until they are crispy and golden brown.
Heat a non-stick skillet over medium heat. Remove the salmon from the marinade, discarding the used marinade. Place the salmon fillets in the skillet, skin-side down if applicable, and cook for 3 to 4 minutes on each side, or until cooked through and slightly caramelized. During the final minute of cooking, brush the reserved teriyaki sauce over the salmon.
Divide the cooked rice evenly among four bowls. Top each portion with a salmon fillet and roasted Brussels sprouts. Garnish with sesame seeds, sliced green onions, and pickled ginger if desired.
Notes
Using fresh salmon fillets will yield the best texture and flavor, but frozen and thawed fillets also work well. For a lower-carb option, substitute cauliflower rice. The reserved teriyaki sauce can be lightly simmered to thicken before brushing onto the salmon for a more concentrated glaze. These bowls store well for meal prep, making them an excellent option for quick, healthy lunches throughout the week.