Teriyaki Salmon Rice Bowl | Wild Fork
Build a teriyaki salmon rice bowl with glazed fillets and fluffy rice for a quick, satisfying, and well-balanced meal any day of the week.
INGREDIENTS
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
LET'S GET COOKING!
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.
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