Teriyaki Salmon Bowl
Teriyaki Salmon Bowl. Glazed salmon paired with crispy shredded Brussels sprouts, edamame, and white rice. It’s snowy and cold here and we’re super sick of this weather. So to lighten up the mood we went for a fun Asian inspired salmon bowl. And there’s nothing not to love about a glazey salmon dish with some veggies and jasmine rice !! Happy almost weekend !!
I don’t know what it is, but lately we’ve been on an Asian inspired kick for dinners. When it comes to salmon, I absolutely love a good glaze recipe. We’ve been trying a few different ones lately, but we thought it was time to try a teriyaki glaze.
As you all know I am also a huge fan of brussels sprouts. I think brussels sprouts go so perfectly with salmon especially a glazed salmon. Then you’ve got a little edamame going on in this dish. Throw in some white rice. Top with scallions, sesame seeds, and Fresno peppers. SO good. It’s the perfect balanced bowl if you’re looking for a seafood dish with an Asian flare.
This dish is super fun when you need a good colorful, flavorful pick me up. Snow days definitely call for a pick me up because at this point, I am so done with snow and so ready for spring !!
Ingredients
1/2 cup mirin wine
1/4 cup rice vinegar
1/3 cup soy sauce
1 inch length grated ginger
1 1/2 tablespoon sesame oil
3 - 4 skinless salmon filets
freshly ground black pepper
1 teaspoon brown sugar
stemmed edamame, roasted brussel sprouts, and jasmine rice for serving
Directions:
In a small bowl, mix the mirin wine, rice vinegar, soy sauce, and ginger. Set aside.
Heat the sesame oil in a cast iron skillet. Sprinkle the salmon filets with brown sugar and black pepper. When the oil is hot, add the salmon pieces brown sugar side down. Sear for 4 minutes until golden. Flip over and cook for another two minutes. Remove from pan.
Wipe the oil out of the pan with a paper towel. Add the soy sauce mixture and cook until reduced and thickened. Add the salmon back to the pan and keep over medium heat until cooked through, basting with the teriyaki sauce.
Serve with steamed edamame, roasted brussels sprouts, and jasmine rice.
