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Teriyaki Salmon Bowls with Crispy Brussels Sprouts

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Roasted and Pan-Seared
  • Cuisine: Asian-Inspired

Description

These Teriyaki Salmon Bowls are a perfect blend of savory, sweet, and umami flavors. Featuring tender, flaky salmon glazed with teriyaki sauce, crispy Brussels sprouts, and a base of rice or grains, this dish is wholesome, delicious, and satisfying.

Ingredients

Units Scale

For the salmon:

  • 4 salmon fillets (about 6 oz / 170 g each)
  • 1/4 cup (60 ml) teriyaki sauce (store-bought or homemade)
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon honey or brown sugar (optional, for extra sweetness)
  • 1 teaspoon minced garlic

For the Brussels sprouts:

  • 1 pound (450 g) Brussels sprouts, halved or quartered
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the bowls:

  • 2 cups cooked white or brown rice (or quinoa)
  • 1 tablespoon sesame seeds, for garnish
  • 2 green onions, thinly sliced, for garnish
  • Sriracha or chili flakes (optional, for heat)

Instructions

Step 1: Prepare the Brussels sprouts

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, toss the Brussels sprouts with olive oil, garlic powder, salt, and black pepper. Spread them out evenly on the baking sheet.
  3. Roast for 20-25 minutes, stirring halfway through, until the Brussels sprouts are crispy and golden brown.

Step 2: Marinate the salmon

  1. In a small bowl, whisk together the teriyaki sauce, soy sauce, sesame oil, honey, and minced garlic.
  2. Place the salmon fillets in a shallow dish or resealable bag and pour the marinade over them. Let the salmon marinate for at least 15 minutes.

Step 3: Cook the salmon

  1. Heat a large nonstick skillet over medium heat. Add a splash of oil if needed.
  2. Remove the salmon from the marinade (reserve the marinade for later) and cook skin-side down for 4-5 minutes. Flip and cook for another 3-4 minutes until the salmon is cooked through and slightly caramelized.
  3. While the salmon cooks, pour the reserved marinade into a small saucepan. Simmer for 2-3 minutes until slightly thickened. Brush the cooked salmon with the thickened marinade for extra flavor.

Step 4: Assemble the bowls

  1. Divide the cooked rice or quinoa among 4 bowls.
  2. Top each bowl with a salmon fillet, roasted Brussels sprouts, and a drizzle of the thickened teriyaki sauce.
  3. Garnish with sesame seeds, green onions, and optional sriracha or chili flakes.

Step 5: Serve
Serve immediately and enjoy the perfect harmony of flavors and textures!

Notes

  • Vegetarian option: Replace salmon with tofu or tempeh.
  • Make-ahead: Cook the rice and Brussels sprouts in advance to save time. Reheat when ready to assemble the bowls.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Find it online: https://recipe.ukfinda.com/teriyaki-salmon-bowls-with-crispy-brussels-sprouts/