Tangy Teriyaki Salmon Bowls with Brown Rice and Edamame

Ingredients

• 4 fillets salmon, skinless
• 2 cups brown rice
• 1 cup edamame, shelled
• 2 tbsp sesame seeds, toasted

• 1 cup soy sauce, low-sodium
• 1 cup honey
• 1 cup rice vinegar
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tbsp cornstarch, mixed with 2 tbsp water

Method

1. 01
   Rinse the brown rice under cold water and cook according to package instructions.
2. 02
   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. 03
   Bring the sauce to a simmer, then add the cornstarch mixture, stirring constantly until the sauce thickens. Remove from heat and set aside.
4. 04
   Preheat a skillet over medium-high heat. Season the salmon fillets with salt and pepper.
5. 05
   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. 06
   Brush the cooked salmon fillets with the prepared teriyaki sauce.
7. 07
   Steam or microwave the edamame until tender.
8. 08
   To assemble the bowls, divide the cooked brown rice among four bowls.
9. 09
   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.