Tangy Teriyaki Salmon Bowls with Brown Rice and Edamame
15m PREP
25m COOK
4 SERVINGS
450 CAL/SERV
Overview
A delicious and healthy dish featuring succulent salmon glazed with tangy teriyaki sauce, served on a bed of nutty brown rice and fresh edamame.
Macronutrients per serving
100
grams
Protein
35.0g 35%
Fat
10.0g 10%
Carbs
55.0g 55%
Rich in nutrients
Omega-3
1.5g
Supports heart health
Vitamin B12
30% DV
Supports red blood cell formation
Vitamin D
40% DV
Supports bone health
Iron
15% DV
Supports oxygen transport
Fiber
6g
Supports digestive health
Ingredients
Main Ingredients
- 4 fillets salmon skinless
- 2 cups brown rice
- 1 cup edamame shelled
- 2 tbsp sesame seeds toasted
Teriyaki Sauce
- 1/2 cup soy sauce low-sodium
- 1/4 cup honey
- 1/4 cup rice vinegar
- 1 tbsp fresh ginger grated
- 2 cloves garlic minced
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
- 1 Rinse the brown rice under cold water and cook according to package instructions.
- 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 Bring the sauce to a simmer, then add the cornstarch mixture, stirring constantly until the sauce thickens. Remove from heat and set aside.
- 4 Preheat a skillet over medium-high heat. Season the salmon fillets with salt and pepper.
- 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 Brush the cooked salmon fillets with the prepared teriyaki sauce.
- 7 Steam or microwave the edamame until tender.
- 8 To assemble the bowls, divide the cooked brown rice among four bowls.
- 9 Top each bowl with a glazed salmon fillet, a portion of edamame, and a sprinkle of toasted sesame seeds.
- 10 Drizzle any remaining teriyaki sauce over the bowls and serve immediately.