Introduction
Dive into a culinary delight with the Ultimate Teriyaki Salmon Bowl, a fantastic weeknight meal that combines health and flavor effortlessly. With perfectly marinated salmon and crispy Brussels sprouts, this dish not only satisfies your taste buds but also offers essential nutrients.
Detailed Ingredients with measures
- For the Salmon:
- 1 pound salmon fillets
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
- For the Brussels Sprouts:
- 1 pound Brussels sprouts, trimmed and halved
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Sauce:
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon garlic powder
Preparation Time
- Prep Time: 30 minutes (or up to 2 hours for marinating)
- Cook Time: 10-14 minutes
- Total Time: Approximately 40-45 minutes (including marinating)
- Yield: 4 servings
Marinate the Salmon
In a small bowl, mix soy sauce, honey, rice vinegar, ginger, garlic powder, and red pepper flakes. Pour this flavorful marinade over your salmon fillets and let them soak for at least 30 minutes, or up to 2 hours for a richer taste.
Prepare the Brussels Sprouts
Toss the Brussels sprouts with olive oil, salt, and pepper until they’re well-coated and ready to sizzle.
Cook It All
Grill or broil the salmon and Brussels sprouts for about 5-7 minutes per side, or until the salmon is tender and the sprouts are deliciously crispy.
Whip Up the Sauce
In a small bowl, blend mayonnaise, Dijon mustard, honey, lemon juice, and garlic powder for a zesty finishing touch.
Assemble the Bowls
Serve your beautifully cooked salmon and Brussels sprouts over a bed of rice or quinoa. Drizzle with the tangy sauce and get ready to dig in.
Embrace a garden-fresh culinary experience with every bite, and make the Ultimate Teriyaki Salmon Bowl your new weeknight go-to!
Detailed Directions and Instructions
Marinate the Salmon
In a small bowl, mix together the soy sauce, honey, rice vinegar, grated ginger, garlic powder, and red pepper flakes. Pour the marinade over the salmon fillets, ensuring they are well-coated. Let the salmon marinate for at least 30 minutes, or up to 2 hours for a richer flavor.
Prepare the Brussels Sprouts
Preheat your oven or grill. While that’s heating up, toss the trimmed and halved Brussels sprouts with olive oil, salt, and black pepper until they’re evenly coated.
Cook It All
Place the marinated salmon fillets on the grill or under the broiler. Add the Brussels sprouts alongside the salmon. Cook for approximately 5-7 minutes per side, or until the salmon is tender and flaky, and the Brussels sprouts are golden and crispy.
Whip Up the Sauce
In a small bowl, combine mayonnaise, Dijon mustard, honey, fresh lemon juice, and garlic powder. Mix well until smooth and creamy; this sauce will add a zesty finish to your dish.
Assemble the Bowls
On a serving plate or bowl, create a base of cooked rice or quinoa. Top with the grilled salmon and crispy Brussels sprouts. Drizzle the prepared sauce over the top and serve immediately.
Notes
Serving Suggestions
For an added burst of flavor, consider garnishing with sesame seeds or chopped green onions.
Storage Tips
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid drying out the salmon.
Customization
Feel free to swap out the Brussels sprouts for other seasonal vegetables like asparagus or broccoli to suit your taste preferences.
Cook techniques
Marinating
Marinate the salmon in a mixture of soy sauce, honey, rice vinegar, ginger, garlic powder, and red pepper flakes for enhanced flavor. Aim for at least 30 minutes, but up to 2 hours for a more robust taste.
Tossing and Roasting
Coat Brussels sprouts with olive oil, salt, and pepper before roasting. This ensures even seasoning and optimal crispiness when cooked.
Grilling or Broiling
Cook the salmon and Brussels sprouts on the grill or under the broiler for about 5-7 minutes per side. This technique allows for a beautifully charred exterior while keeping the inside tender.
Whipping Up Sauce
Blend mayonnaise, Dijon mustard, honey, lemon juice, and garlic powder until smooth. This simple method provides a tangy and creamy contrast to the dish.
Assembling the Bowl
Layer cooked salmon and Brussels sprouts over a base of rice or quinoa. Finish with a drizzle of the prepared sauce for a complete meal.
FAQ
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon. Just ensure it is fully thawed before marinating and cooking.
What can I substitute for soy sauce?
You can use tamari for a gluten-free option or coconut aminos for a soy-free alternative.
How do I know when the salmon is cooked?
The salmon is done when it flakes easily with a fork and has an internal temperature of 145°F (63°C).
Can I add other vegetables?
Absolutely! Feel free to incorporate other veggies like broccoli, bell peppers, or green beans for added nutrition and flavor.
Is this bowl suitable for meal prep?
Yes, this salmon bowl can be prepped in advance and stored in the fridge for up to 3 days. Just keep the sauce separate until serving.
Conclusion
This Ultimate Teriyaki Salmon Bowl offers a delicious, nutritious dinner option that can be easily tailored to your personal taste. Enjoy a blend of flavors and textures that make each bite delightful.
More recipes suggestions and combination
Quinoa and Black Bean Salad
A refreshing and protein-packed salad that pairs well with salmon.
Roasted Sweet Potato Wedges
Perfect as a side dish, their natural sweetness complements the savory salmon.
Sesame Cucumber Salad
A light and crunchy addition that adds a fresh crunch to your meal.
Miso Soup
A warm comforting dish that enhances the flavors of the salmon bowl.
Pineapple Fried Rice
A tropical twist that brings a sweet and savory element to your dinner plate.
