Elevate your weeknights with this Teriyaki Salmon Rice Bowl. Salmon filets are glazed with a sweet, savory teriyaki sauce, served over vegetable fried rice and broccoli. It's a quick, nutritious meal that's packed with flavor and perfect for busy nights.
4 tablespoons low-sodium soy sauce
2 tablespoons rice wine vinegar
2 tablespoons honey, maple syrup, agave, or brown sugar
1 tablespoon toasted sesame oil
1 tablespoon olive oil
Pre Heat oven to 350F
In a small mixing bowl, whisk together soy sauce, rice wine vinegar, honey, sesame oil, ginger and garlic
Place the salmon, broccoli florets and the onions on a parchment-lined baking sheet and spoon the teriyaki marinade over the fish and veggies, coating all sides well, then season with salt and pepper.
Place the sheet pan in the oven and bake the salmon, broccoli and onions for about 10 to 12 minutes.
While the salmon is cooking, follow the package instructions to heat Vegetable Fried Rice.
Then set the oven to broil for about 2 to 3 minutes to give the salmon a little color or until the internal temperature of the salmon reaches 145°F on an instant-read thermometer and the broccoli is tender.
Divide rice among 4 bowls and top with piece of salmon.
Garnish the bowl with Asian Rub Seasoning, toasted sesame seeds, or Furikake, scallions, and chili flakes or sriracha for spice.
Don't forget to share what you Cook with Wild Fork!
