Flaky teriyaki salmon rice bowls served with rice and broccoli. Bake salmon, cook rice and assemble for protein-packed delicious lunches.
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Teriyaki Salmon Rice Bowls
Description
Flaky teriyaki salmon rice bowls served with rice and broccoli. Bake salmon, cook rice and assemble for protein-packed delicious lunches.
Ingredients
Instructions
-
PREPARE TERIYAKI GLAZE
In a small bowl, mix teriyaki sauce, honey, ginger and garlic. Set aside 2 tbsp for serving.
Tip: Warm sauce slightly to help honey incorporate.
-
COOK RICE
Rinse rice until the water runs clear. Cook according to package instructions (typically 1:2 rice to water ratio).
Tip: Add 1 tsp rice vinegar for authentic flavor.
-
ROAST SALMON AND BROCCOLI
Preheat oven to 400°F (200°C). Line a baking sheet with parchment. Place salmon skin-side down, brush with glaze. Toss broccoli with oil and salt. Roast for 12-15 minutes until the salmon flakes easily.
Tip: Baste salmon with glaze halfway through cooking.
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ASSEMBLE BOWLS
Divide rice among containers. Top with salmon and broccoli. Drizzle with reserved glaze and sprinkle sesame seeds.
Fridge: 3 days. Freezer: Salmon freezes well for 1 month.
Tip: Reheat salmon gently to prevent drying.
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 14g22%
- Cholesterol 65mg22%
- Sodium 900mg38%
- Total Carbohydrate 45g15%
- Dietary Fiber 4g16%
- Sugars 12g
- Protein 30g60%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
HELPFUL TOOLS:
Baking sheet, rice cooker, saucepan
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