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Salmon has soared in popularity in contemporary cuisine, gaining recognition not just for its vibrant flavor but also for its impressive nutritional benefits. Paired with the sweet and savory notes of teriyaki sauce, it transforms into a dish that is both satisfying and wholesome. The Teriyaki Salmon Bowl Delight is a stellar representation of this culinary synergy, offering a healthy meal option that delights the palate without compromising on taste or nutrition. This recipe is not just about cooking; it’s about creating a balanced meal that features a harmony of flavors and textures, making it a perfect choice for busy weeknights or a leisurely weekend feast.

Teriyaki Salmon Bowl

Experience a taste sensation with the Teriyaki Salmon Bowl Delight! This dish combines tender salmon, fragrant jasmine rice, and vibrant vegetables, all drizzled with a sweet-savory teriyaki sauce. Quick to prepare and packed with omega-3s, vitamins, and minerals, it’s perfect for busy weeknights or leisurely weekends. Elevate your meals with this nutritious and flavor-packed bowl! #TeriyakiSalmon #HealthyEating #EasyRecipes #SalmonBowl #Foodie
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Ingredients
  

2 salmon fillets (about 6 ounces each)

1/4 cup teriyaki sauce (store-bought or homemade)

1 cup jasmine rice

2 cups water

1 cup broccoli florets

1 carrot, julienned

1/2 cup snap peas

2 green onions, sliced

1 tablespoon sesame seeds

1 tablespoon olive oil

Salt and pepper to taste

Optional: pickled ginger for garnish

Instructions
 

Marinate the Salmon: In a shallow dish, pour the teriyaki sauce over the salmon fillets. Let them marinate for at least 30 minutes in the refrigerator.

    Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes until the rice is tender and the water is absorbed. Fluff with a fork when done.

      Blanch the Vegetables: In a small pot of boiling water, add the broccoli florets, julienned carrots, and snap peas. Blanch for about 2-3 minutes until they are bright in color and tender-crisp. Drain and set aside.

        Cook the Salmon: Heat olive oil in a skillet over medium heat. Remove the salmon fillets from the marinade, reserving the leftover marinade. Place the salmon skin-side down and cook for about 4-5 minutes. Flip the salmon, pour the reserved marinara over it, and continue cooking for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork.

          Assemble the Bowls: Divide the cooked jasmine rice among two bowls. Flake the cooked salmon over the rice, followed by the blanched vegetables.

            Garnish and Serve: Top the bowls with sliced green onions, sprinkle with sesame seeds, and if desired, add pickled ginger on the side.

              Prep Time: 10 minutes | Total Time: 60 minutes | Servings: 2