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- 2 salmon fillets (approximately 6 oz each) - 1/3 cup low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 1 teaspoon fresh ginger, grated - 2 cloves garlic, minced - 1 cup quinoa, thoroughly rinsed - 2 cups water or vegetable broth - 1 cup broccoli florets - 1 carrot, julienned - 1/2 cup shelled edamame In this recipe, salmon is the star. It’s rich in omega-3 fats and full of flavor. We use low-sodium soy sauce for a balanced taste that won’t overpower the dish. Honey adds natural sweetness, while rice vinegar gives a touch of tang. Sesame oil brings a nutty flavor that pairs well with the fish. Quinoa is a great base for this bowl. It is high in protein and easy to cook. Fresh vegetables like broccoli, carrots, and edamame not only add color but also nutrients. They give the dish a nice crunch and freshness. - Salt and pepper - 1 tablespoon sesame seeds - 2 green onions, finely sliced for garnish Salt and pepper are key for enhancing flavors. They help to bring out the best in our salmon and veggies. After cooking, we sprinkle sesame seeds on top. They add a lovely crunch. Sliced green onions finish the dish with a fresh bite. Their bright color makes the bowls look inviting. This simple mix of ingredients creates a meal that is healthy and satisfying. You can enjoy it any day of the week. To make the teriyaki sauce, start by mixing these ingredients in a small saucepan: - 1/3 cup low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 1 teaspoon fresh ginger, grated - 2 cloves garlic, minced Place the saucepan over medium heat. Stir the mixture until the honey dissolves. Allow it to simmer gently for 5 to 7 minutes. This thickens the sauce just right. Once done, remove the pan from heat and let the sauce cool. Next, cook the quinoa. In a medium pot, combine: - 1 cup quinoa, thoroughly rinsed - 2 cups water or vegetable broth Bring this mixture to a boil. After boiling, reduce the heat to low. Cover the pot with a lid and let it simmer for about 15 minutes. The quinoa absorbs all the liquid and becomes fluffy. Remove it from heat and let it sit, covered, for a few minutes. While the quinoa cooks, prepare the veggies. Steam 1 cup of broccoli florets for about 5 minutes until they turn tender and bright green. In a separate skillet, drizzle a little oil and sauté: - 1 carrot, julienned - 1/2 cup shelled edamame Sauté these for 2 to 3 minutes until warmed through. Add a pinch of salt and pepper for extra flavor. Now, it’s time to glaze the salmon. Preheat your grill or non-stick skillet over medium-high heat. Season the two salmon fillets (about 6 oz each) with salt and pepper on both sides. If you use a skillet, place the fillets skin-side down. Brush a good amount of the teriyaki sauce over the top. Cook for 4 to 5 minutes, then flip the salmon. Brush more sauce on the other side. Cook for an additional 4 to 5 minutes. The salmon is done when it reaches an internal temperature of 145°F. To assemble your bowls, start with a scoop of quinoa at the bottom of each bowl. Arrange the steamed broccoli, sautéed carrots, and edamame on top. Place a piece of glazed salmon on each. Drizzle any remaining teriyaki sauce over everything. Don’t forget to garnish! Sprinkle sesame seeds and sliced green onions over each bowl for added flavor and a nice look. Enjoy your teriyaki glazed salmon bowls! To cook salmon just right, check for doneness by looking at the color. The fish should change from bright pink to a light, opaque color. You can use a fork to flake a piece and see if it breaks apart easily. When choosing fillets, you may wonder about skin-on versus skinless. Skin-on fillets keep the moisture in and add flavor. Skinless fillets are easier to eat, but they can dry out faster. Choose based on your taste and preference. Rinsing quinoa is key. It washes away a bitter coating called saponin. Rinse it under cold water until the water runs clear. This step makes for a better taste. After cooking, fluff the quinoa with a fork. This lightens it up and makes it more appealing. For added flavor, cook quinoa in vegetable broth instead of water. This simple swap adds depth to your dish. You can also try mixing in herbs or spices as it cooks for even more flavor. To boost the teriyaki flavor, consider adding spices like garlic powder or crushed red pepper. You can also use alternative sweeteners like maple syrup or agave nectar. This keeps the meal interesting and tailored to your taste. You can choose between homemade or store-bought teriyaki sauce. Homemade is fresh and allows you to control the sweetness and saltiness. Store-bought saves time and often tastes great. Both options work well in your salmon bowls, so pick what suits you best. {{image_4}} You can swap out salmon for chicken, tofu, or shrimp. Each protein brings its own flavor. For chicken, use boneless thighs or breasts. Cook them until they are juicy and tender. For tofu, choose firm or extra-firm. Marinate it in the teriyaki sauce and pan-fry until golden. Shrimp cooks fast and pairs well with the sauce. Just sauté them for a few minutes until they turn pink. Mix in seasonal vegetables for a fresh twist. Try zucchini, bell peppers, or snap peas. They add color and crunch. Leafy greens like spinach or kale make a great addition. Just sauté or steam them to keep nutrients. You can also toss in some roasted sweet potatoes for a sweet touch. This makes each bowl unique and tasty. If you need a gluten-free option, use tamari or coconut aminos. These alternatives taste great and work well in the teriyaki sauce. They keep the flavor while making it safe for those with gluten sensitivities. Always check labels to ensure they are gluten-free. This way, everyone can enjoy their teriyaki glazed salmon bowls! To keep your teriyaki glazed salmon bowls fresh, store leftovers in airtight containers. Refrigerate them within two hours after cooking. This helps prevent bacteria growth. The meal will stay good for up to three days. If you want to keep it longer, consider freezing it. However, the texture may change when thawed. When reheating, aim to keep the salmon and quinoa moist. You can use a microwave or stovetop for this. For the microwave, place the bowl in and cover it with a damp paper towel. Heat for about 1-2 minutes. On the stovetop, warm the quinoa and vegetables in a pan over low heat. Add a splash of water to keep things from drying out. Check the salmon after about 3-4 minutes. Make sure it reaches a safe internal temperature of 145°F again. Yes, you can use frozen salmon. Just make sure to thaw it properly. Tips for thawing frozen salmon: - Place the frozen salmon in the fridge overnight. - For quick thawing, seal the salmon in a bag and submerge it in cold water for about an hour. The salmon is done when it reaches an internal temperature of 145°F. Recommended internal temperature and visual cues: - Look for the salmon to be opaque and flaky. - The flesh should easily separate with a fork. If you want to switch it up, you can use other grains. Alternative grains and their cooking methods: - Brown rice: Cook for about 45 minutes. - Farro: Cook for 25-30 minutes in boiling water. - Couscous: Just add boiling water and let it sit for 5 minutes. Yes, this recipe is great for meal prep. Meal prep strategies and timing considerations: - Cook the salmon and veggies ahead of time. - Store in airtight containers in the fridge for up to three days. - Reheat gently to keep the salmon tender. This blog post covered a delicious recipe that combines salmon, teriyaki sauce, quinoa, and vegetables. I shared step-by-step instructions for preparing each component, plus tips for perfecting the dish. You can experiment with different proteins and veggies, or modify for gluten-free needs. With proper storage and reheating methods, you can enjoy leftovers too. Use this recipe as a base for your culinary adventures. Cooking can be fun, and I hope you find joy in trying it out.

Teriyaki Glazed Salmon Bowls

Indulge in the flavorful goodness of Teriyaki Glazed Salmon Bowls with this easy recipe! Featuring tender salmon fillets, fluffy quinoa, and vibrant veggies, this dish is perfect for a healthy and delicious meal. Discover how simple ingredients come together to create a satisfying bowl that's packed with flavor. Click through to explore the full recipe and elevate your dinner game tonight!
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Ingredients
  

2 salmon fillets (approximately 6 oz each)

1/3 cup low-sodium soy sauce

2 tablespoons honey

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 teaspoon fresh ginger, grated

2 cloves garlic, minced

1 cup quinoa, thoroughly rinsed

2 cups water or vegetable broth

1 cup broccoli florets

1 carrot, julienned

1/2 cup shelled edamame

1 tablespoon sesame seeds

2 green onions, finely sliced for garnish

Salt and pepper, to taste

Instructions
 

Prepare the Teriyaki Sauce: In a small saucepan, mix together the soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic. Place over medium heat and stir until the honey has fully dissolved. Allow the mixture to simmer gently for 5-7 minutes until it slightly thickens. Remove the saucepan from the heat and set the sauce aside to cool.

    Cook the Quinoa: In a medium-sized pot, combine the rinsed quinoa with the water or vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover with a lid, and let it simmer for about 15 minutes. When the quinoa has absorbed all the liquid and appears fluffy, remove it from the heat and let it sit, covered, for a few minutes.

      Prepare the Vegetables: While the quinoa is cooking, steam the broccoli florets in a steamer basket or microwave for about 5 minutes, until they are tender yet vibrant green. In a separate skillet, add a drizzle of oil and lightly sauté the julienned carrots and edamame for 2-3 minutes, just until warmed through. Season the vegetables with a pinch of salt and pepper to enhance their flavor.

        Glaze the Salmon: Preheat your grill or a non-stick skillet over medium-high heat. Season each salmon fillet with salt and pepper on both sides. If using a skillet, place the fillets skin-side down and brush a generous amount of the prepared teriyaki sauce over them. Cook for approximately 4-5 minutes, then flip the salmon and brush the other side with more sauce. Continue to cook for another 4-5 minutes until the fillets are fully cooked and have reached an internal temperature of 145°F.

          Assemble the Bowls: To create the bowls, place a generous scoop of the fluffy quinoa at the bottom of each serving bowl. Arrange the steamed broccoli, sautéed carrots, and edamame artistically on top. Finish by placing a piece of the teriyaki-glazed salmon on each bowl and drizzle with any remaining teriyaki sauce.

            Garnish and Serve: Sprinkle sesame seeds and sliced green onions over each bowl for an added burst of flavor and visual appeal. Serve the bowls warm and enjoy the delicious combination of flavors in your homemade teriyaki glazed salmon bowls!

              Prep Time: 15 min | Total Time: 40 min | Servings: 2