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Teriyaki Salmon Rice Bowls with Stir-Fried Vegetables
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Course Main Course
Cuisine Asian
Servings 4 people

Equipment

  • Large skillet
  • Medium saucepan

Ingredients
  

  • 4 salmon fillets (about 6 ounces each)
  • 1 1/2 cups uncooked white rice
  • 2 tablespoons vegetable oil
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 2 carrots, cut into thin strips
  • 1/3 cup teriyaki sauce
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 2 green onions, sliced
  • 1 tablespoon sesame seeds

Instructions
 

  • Cook the rice according to package directions in a medium saucepan. Keep it warm once finished.
  • Heat one tablespoon of oil in a large skillet over medium heat. Add the salmon fillets and cook for 4 minutes on the first side.
  • Flip the salmon, pour half the teriyaki sauce over the fillets, and cook for another 3 to 4 minutes until the fish flakes easily. Remove the salmon to a plate.
  • Add the remaining tablespoon of oil to the same skillet. Stir in the garlic and ginger and cook for 30 seconds.
  • Add the broccoli, bell pepper, and carrots. Stir-fry for 5 minutes until the vegetables are crisp-tender.
  • Return the salmon to the skillet, drizzle with the remaining teriyaki sauce, and heat everything together for one minute.
  • Divide the rice among four bowls. Top each with salmon and vegetables. Finish with sliced green onions and sesame seeds.

Notes

Use low-sodium teriyaki sauce if you prefer less salt. Leftovers reheat well in a skillet over low heat with a splash of water to loosen the sauce. If the vegetables start to soften too much during stir-frying, remove them a minute early so they stay bright and slightly crisp when served.
Course: Main Course
Cuisine: Asian
Equipment: Large skillet, Medium saucepan