Description
Teriyaki Salmon Bowls with Brussels Sprouts are a delicious and healthy Asian-inspired meal featuring tender baked salmon glazed with a homemade teriyaki sauce, served over fluffy jasmine rice and topped with roasted Brussels sprouts, green onions, and sesame seeds. This flavorful dish is perfect for a nutritious weeknight dinner that’s both satisfying and easy to prepare.
Ingredients
Scale
Salmon and Vegetables
- 4 salmon fillets (about 6 oz each)
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper to taste
Rice and Garnishes
- 1 cup cooked jasmine rice
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Teriyaki Sauce
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
Instructions
- Roast Brussels Sprouts: Preheat your oven to 400°F (200°C). Place the trimmed and halved Brussels sprouts on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 20–25 minutes until they are golden brown and tender, stirring halfway through to ensure even cooking.
- Prepare Teriyaki Sauce: While the Brussels sprouts roast, combine the low-sodium soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a small saucepan. Bring the mixture to a simmer over medium heat. Stir in the cornstarch slurry and cook for another 1–2 minutes until the sauce thickens to a glaze consistency. Remove from heat and set aside.
- Bake Salmon: Place the salmon fillets on a parchment-lined baking sheet. Brush each fillet with some of the prepared teriyaki sauce to coat them evenly. Bake in the same 400°F oven for 10–12 minutes, or until the salmon easily flakes with a fork.
- Assemble Bowls: Divide the cooked jasmine rice evenly among four bowls. Top each bowl with the roasted Brussels sprouts and a baked salmon fillet. Drizzle the remaining teriyaki sauce over the top, then garnish with sliced green onions and sesame seeds for added flavor and texture.
Notes
- For extra flavor, marinate the salmon in the teriyaki sauce for 15–30 minutes before baking.
- Substitute Brussels sprouts with broccoli or snap peas if preferred.
- Use brown rice or quinoa instead of jasmine rice for a healthier grain option.
- Make sure to use gluten-free soy sauce if you need to ensure the dish is gluten-free.
