Description
A delightful dish that combines rich flavors and a satisfying texture with tender salmon glazed in teriyaki sauce, served with fluffy rice and fresh vegetables.
Ingredients
Scale
- 4 salmon fillets (about 6 oz each)
- 1/2 cup teriyaki sauce
- 1 cup jasmine rice (uncooked)
- 2 cups broccoli florets
- 2 medium carrots (sliced into thin rounds)
- 2 tablespoons sesame seeds (for garnish)
- 2 green onions (sliced for garnish)
- Lime wedges (for serving)
- 1 tablespoon olive oil
- Salt and pepper (to taste)
- 2 cups water (for cooking rice)
Instructions
- Preheat your oven to 400°F (200°C).
- Place the salmon fillets in a baking dish and pour the teriyaki sauce over them. Let marinate for 15-20 minutes.
- Rinse the jasmine rice under cold water. In a saucepan, combine the rice and 2 cups of water with a pinch of salt. Bring to a boil, then reduce heat and simmer for 15 minutes.
- In a skillet, heat olive oil and sauté broccoli and carrots for 5-7 minutes until tender. Season with salt and pepper.
- Bake the marinated salmon in the preheated oven for 12-15 minutes until cooked through.
- Fluff the cooked rice and divide it among four bowls. Top with sautéed vegetables and a salmon fillet, drizzling with remaining teriyaki sauce.
Notes
- Store leftovers in an airtight container in the refrigerator for 2-3 days.
- Separate salmon, rice, and vegetables for best texture when storing.
- Reheat in the microwave or oven until heated through.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Baked Salmon, Teriyaki Bowl, Healthy Dinner, Japanese Cuisine