Tangy Teriyaki Salmon Bowls with Brown Rice and Edamame

Ingredients

Instructions

1. 1 Rinse the brown rice under cold water and cook according to package instructions.
2. 2 While the rice is cooking, prepare the teriyaki sauce by mixing soy sauce, honey, rice vinegar, grated ginger, and minced garlic in a small saucepan over medium heat.
3. 3 Bring the sauce to a simmer, then add the cornstarch mixture, stirring constantly until the sauce thickens. Remove from heat and set aside.
4. 4 Preheat a skillet over medium-high heat. Season the salmon fillets with salt and pepper.
5. 5 Place the salmon fillets in the skillet, cooking for about 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork.
6. 6 Brush the cooked salmon fillets with the prepared teriyaki sauce.
7. 7 Steam or microwave the edamame until tender.
8. 8 To assemble the bowls, divide the cooked brown rice among four bowls.
9. 9 Top each bowl with a glazed salmon fillet, a portion of edamame, and a sprinkle of toasted sesame seeds.
10. 10 Drizzle any remaining teriyaki sauce over the bowls and serve immediately.