Savory Teriyaki Salmon Bowls (Print Version)
# Ingredients:
→ Teriyaki Marinade
01 -
60 ml low sodium soy sauce
02 -
30 ml honey or maple syrup
03 -
15 ml rice vinegar
04 -
15 ml sesame oil
05 -
2 cloves garlic, minced
06 -
1 teaspoon freshly grated ginger
07 -
8 g cornstarch mixed with 15 ml water (optional, for thickening)
→ Salmon
08 -
4 salmon fillets (approximately 170 g each)
09 -
Salt, to taste
10 -
Black pepper, to taste
11 -
Sesame seeds, for garnish
12 -
2 green onions, finely chopped
→ Brussels Sprouts
13 -
450 g Brussels sprouts, halved
14 -
30 ml olive oil
15 -
Salt, to taste
16 -
Black pepper, to taste
17 -
0.25 teaspoon crushed red pepper flakes (optional)
→ Serving Components
18 -
320 g cooked jasmine or brown rice
19 -
Sliced cucumber
20 -
Seaweed salad (optional)
21 -
Pickled ginger (optional)
# Instructions:
01 -
In a medium bowl, combine soy sauce, honey or maple syrup, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk until well blended.
02 -
Arrange salmon fillets in a shallow dish or resealable bag. Pour half of the prepared teriyaki marinade over the salmon, reserving the remaining marinade. Marinate in the refrigerator for a minimum of 30 minutes, up to 2 hours.
03 -
Preheat oven to 220°C. In a large bowl, toss halved Brussels sprouts with olive oil, salt, black pepper, and crushed red pepper flakes if desired. Distribute evenly on a baking sheet.
04 -
Roast Brussels sprouts for 20 to 25 minutes until deeply golden and crispy, stirring once halfway through for uniform color.
05 -
Heat a non-stick skillet over medium-high heat. Remove salmon fillets from marinade, discarding used marinade. Place salmon skin side down and sear for 4 to 5 minutes until skin is crisp. Flip fillets and cook for 2 to 3 minutes, or until desired doneness. For thicker sauce, simmer reserved marinade in the skillet with optional cornstarch mixture until reduced and glossy.
06 -
Add one portion of rice to each bowl. Top with a cooked salmon fillet and a generous serving of roasted Brussels sprouts.
07 -
Drizzle with remaining teriyaki sauce. Sprinkle with sesame seeds and chopped green onions. Serve alongside sliced cucumber, and optionally, seaweed salad and pickled ginger.
# Notes:
01 -
Allowing the salmon to marinate for longer enhances flavor penetration.