Description
This Teriyaki Salmon Bowl with Brussels Sprouts is a flavorful and nutritious dish combining tender wild-caught salmon glazed in a homemade teriyaki sauce, crispy roasted Brussels sprouts, and fluffy basmati rice. Garnished with fresh cucumber, lime juice, toasted sesame seeds, and a pinch of chili flakes, this meal offers a perfect balance of savory, sweet, and tangy flavors in just 40 minutes.
Ingredients
Scale
Salmon and Teriyaki Sauce
- 300 g fresh salmon (preferably wild-caught)
- 2 tbsp extra virgin olive oil
- 1/4 cup regular or tamari soy sauce
- 4 tbsp maple syrup or 2 tbsp unrefined cane sugar
- 2 tbsp rice vinegar (or apple/white wine vinegar as substitute)
- 1 tsp garlic powder
- 1 tbsp corn starch
Vegetables and Rice
- 250 g fresh Brussels sprouts
- 1/3 cup white or brown basmati rice
- 250-500 ml broth (optional for cooking rice)
Garnishes
- 2-3 tbsp sesame oil
- Sea salt, to taste
- Fresh cucumber or spinach leaves
- Pinch of chili flakes
- Juice of 1 lime
- Handful of toasted sesame seeds
Instructions
- Prepare the Teriyaki Sauce: In a small bowl, combine soy sauce, maple syrup (or cane sugar), rice vinegar, garlic powder, and corn starch. Whisk thoroughly until the corn starch is fully dissolved. Set aside.
- Cook the Rice: Rinse the basmati rice under cold water until water runs clear. In a saucepan, bring the broth or water to a boil, add rice, cover, and simmer on low heat for 15-20 minutes until rice is fluffy and liquid is absorbed.
- Prepare Brussels Sprouts: Wash and halve the Brussels sprouts. Toss them in 1 tbsp sesame oil and sea salt. Spread them on a baking tray lined with parchment paper.
- Roast Brussels Sprouts: Preheat oven to 425°F (220°C) and roast Brussels sprouts for about 15-20 minutes until caramelized and tender, shaking the tray halfway through for even cooking.
- Cook the Salmon: Heat 2 tbsp extra virgin olive oil in a non-stick skillet over medium heat. Season the salmon with sea salt. Place salmon skin-side down and cook for about 4-5 minutes. Flip the salmon carefully.
- Glaze the Salmon: Pour the prepared teriyaki sauce over the salmon in the skillet. Cook for an additional 3-4 minutes, spooning the sauce over the fish frequently, until it is cooked through and glazed.
- Assemble the Bowls: Divide cooked rice into two bowls. Top with roasted Brussels sprouts and teriyaki glazed salmon. Drizzle with remaining sesame oil, garnish with fresh cucumber or spinach leaves, a pinch of chili flakes, toasted sesame seeds, and a squeeze of lime juice.
- Serve: Serve immediately to enjoy the contrasting textures and flavors of this wholesome meal.
Notes
- For a gluten-free version, use tamari soy sauce instead of regular soy sauce.
- Adjust the sweetness of the teriyaki glaze by varying the amount of maple syrup or cane sugar.
- If you prefer, steam the Brussels sprouts instead of roasting for a softer texture.
- Leftover teriyaki sauce can be stored in the refrigerator for up to 3 days.
- Use brown basmati rice for a nuttier flavor and increased fiber content.
