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- 2 salmon fillets (about 6 oz each) - 1/4 cup teriyaki sauce - 1 cup jasmine rice - 1 cup steamed broccoli florets - 1/2 cup shredded carrots - 1/4 cup chopped green onions - 1 tablespoon sesame oil - Salt and pepper to taste - 1 tablespoon sesame seeds To make Minute Teriyaki Salmon Bowls, gather these fresh ingredients. Salmon fillets provide protein and rich flavor. Teriyaki sauce adds a sweet and savory note. Jasmine rice is the perfect base for this dish. For vegetables, steamed broccoli florets bring crunch and color. Shredded carrots add sweetness and texture. Chopped green onions give a fresh finish. In the cooking essentials, sesame oil adds depth. Salt and pepper enhance all the flavors. Sesame seeds add a nice touch and crunch. These simple ingredients come together to create a delightful meal. Enjoy the balance of flavors and textures in every bite. 1. Start by rinsing the jasmine rice. Place 1 cup of rice in a fine-mesh strainer. Rinse it under cold water. Keep doing this until the water runs clear. This helps remove excess starch. 2. Next, combine the rinsed rice with 2 cups of water or chicken broth in a saucepan. Using broth adds extra flavor. 3. Bring the mixture to a boil over high heat. Once it boils, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. The rice will be tender and the liquid should be all absorbed. 1. While the rice cooks, season the salmon fillets. Sprinkle salt and pepper on both sides. 2. Heat 1 tablespoon of sesame oil in a skillet over medium-high heat. When hot, place the salmon in the skillet, skin-side down. 3. Cook the salmon for about 4 minutes. 4. Carefully flip the fillets. Pour 1/4 cup of teriyaki sauce over them. Cook for an additional 3-4 minutes. Brush the sauce over the salmon as it cooks. It should turn opaque and flake easily when done. 5. In the last 5 minutes of cooking, add the steamed broccoli and shredded carrots. This warms them up and lets them soak in some teriyaki flavor. 1. Once the rice is ready, fluff it with a fork. Divide it among two serving bowls. 2. Top each bowl with a salmon fillet. Add the steamed broccoli and carrots on the side. 3. For a finishing touch, garnish with chopped green onions and a sprinkle of sesame seeds. This adds color and crunch to your dish. - Rinse your rice well. This helps make it fluffy. It removes extra starch, which makes rice sticky. - Prep your veggies ahead of time. Chop broccoli and carrots the night before. This saves time when you cook. - Cook the salmon and rice at the same time. While the rice simmers, you can focus on your salmon. This cuts down your total cooking time. - Use chicken broth instead of water. This adds a rich flavor to your rice. It makes your dish taste even better. - Pair your salmon bowl with extra sides. Try edamame or a simple cucumber salad. These add crunch and freshness. - Drink green tea or sparkling water with your meal. Both drinks complement the teriyaki flavors well. {{image_2}} You can switch the salmon for other proteins. Tofu works great for a vegan option. Chicken is another solid choice if you prefer poultry. For teriyaki sauce, look for gluten-free brands. Many stores offer tasty gluten-free options. This way, everyone can enjoy the dish. Add a kick by mixing in spices. Try ginger or garlic for more depth. You can also drizzle extra sauces, like sriracha or hoisin. Want more veggies? Toss in bell peppers, snap peas, or zucchini. These will add color and crunch to your bowl. Switch up the base grains, too. Quinoa or brown rice are healthy alternatives. For a fresh touch, sprinkle in herbs like cilantro or basil. They will brighten the flavors. You can also add a squeeze of lime for a zesty finish. Enjoy creating your own unique bowl! To keep your Minute Teriyaki Salmon Bowls fresh, store leftovers in the fridge. Place them in an airtight container. They will last up to three days. When ready to eat, reheat in a microwave or on the stove. For best results, heat slowly on low to keep the salmon moist. If you want to save some bowls for later, freezing is a great option. First, let the salmon and rice cool completely. Then, place portions in freezer-safe bags or containers. Remove as much air as possible before sealing. These bowls can stay frozen for up to three months. When it’s time to eat, thaw in the fridge overnight. For quick thawing, you can use the microwave on the defrost setting. The shelf life of your salmon bowls depends on storage. In the fridge, they last about three days. If frozen, they can last up to three months. Always check for signs of spoilage before eating. Look for off smells, changes in color, or a slimy texture. If you see any of these signs, it’s best to toss them. It takes about 25 minutes to make these bowls. You spend 10 minutes on prep. Cooking the rice takes about 15 minutes. During this time, you can cook the salmon and veggies. This recipe is quick and easy! Yes, you can use frozen salmon! Just add a few extra minutes to the cooking time. Start by cooking it on low heat until it thaws. Then, season it as usual. Cook it with the teriyaki sauce until it’s fully cooked. The salmon should flake easily when done. There are many tasty sides you can serve! Here are some ideas: - Steamed edamame - A fresh green salad - Sautéed spinach - Crispy seaweed snacks - Pickled ginger These sides pair well with the flavors in the teriyaki salmon bowls. Enjoy! In this blog post, we explored the delicious Teriyaki Salmon Bowls. We covered the key ingredients, from salmon fillets and teriyaki sauce to jasmine rice and vibrant vegetables. I shared step-by-step instructions to make cooking simple and efficient. Plus, I included useful tips for meal prep and variations to suit your taste. Remember, you can personalize your bowls easily and store leftovers for later meals. Enjoy crafting your own Teriyaki Salmon Bowls—they're quick, healthy, and full of flavor!

Minute Teriyaki Salmon Bowls

Savor the flavors of these Minute Teriyaki Salmon Bowls that come together in just 25 minutes! This dish combines tender salmon fillets glazed in rich teriyaki sauce, fluffy jasmine rice, and vibrant veggies for a delicious meal that's as nutritious as it is quick. Perfect for busy weeknights, these bowls are sure to impress! Click through to explore the full recipe and elevate your dinner game. #TeriyakiSalmon #QuickDinner #HealthyRecipes #EasyMeals
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Ingredients
  

2 salmon fillets (about 6 oz each)

1/4 cup teriyaki sauce

1 tablespoon sesame oil

1 cup jasmine rice

2 cups water or chicken broth

1 cup steamed broccoli florets

1/2 cup shredded carrots

1/4 cup chopped green onions

1 tablespoon sesame seeds

Salt and pepper to taste

Instructions
 

Begin by cooking the jasmine rice. Rinse 1 cup of rice under cold water until the water runs clear. Combine rinsed rice and 2 cups of water or chicken broth in a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes until the rice is tender and the liquid is absorbed.

    While the rice is cooking, season the salmon fillets with salt and pepper. In a skillet, heat sesame oil over medium-high heat. Once hot, add the salmon fillets, skin-side down, and season the top with a pinch of salt. Cook for about 4 minutes.

      Carefully flip the salmon fillets and pour the teriyaki sauce over them. Cook for an additional 3-4 minutes, brushing the sauce over the fillets as they cook. The salmon should be opaque and flake easily with a fork when done.

        In the final 5 minutes of cooking, you can add the steamed broccoli and shredded carrots to the skillet to heat through and absorb some flavors from the teriyaki sauce.

          Once the rice is ready, fluff it with a fork and divide it among serving bowls. Top each bowl with a salmon fillet, steamed broccoli, and carrots.

            Garnish with chopped green onions and a sprinkle of sesame seeds before serving.

              Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 2