Description
This Teriyaki Salmon Bowls with Brussels Sprouts recipe features perfectly roasted salmon fillets paired with crispy Brussels sprouts and fluffy rice, all brought together with a homemade savory-sweet teriyaki sauce. Ideal for a wholesome and satisfying meal, this dish combines vibrant Asian-inspired flavors with simple, fresh ingredients for a nutritious dinner that’s easy to prepare and packed with protein and fiber.
Ingredients
Scale
For the Salmon and Vegetables
- 4 salmon fillets (about 6 oz each)
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 2 cups cooked rice (white, brown, or jasmine)
For the Teriyaki Sauce
- ½ cup low-sodium soy sauce
- ¼ cup honey or brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 1 teaspoon fresh grated ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
Garnishes
- Sesame seeds
- Sliced green onions
- Lime wedges (optional)
Instructions
- Preheat and Prepare Tray: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Toss Brussels Sprouts: In a bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until evenly coated. Spread them out on one half of the baking sheet in a single layer to roast evenly.
- Prepare Salmon: Place the salmon fillets skin-side down on the other half of the baking sheet. Season both sides of the fillets generously with salt and black pepper.
- Roast Both Components: Place the baking sheet in the oven and roast for 16–18 minutes. The salmon should be cooked through, flaky, and opaque, while the Brussels sprouts turn tender with crispy, caramelized edges.
- Make Teriyaki Sauce: Meanwhile, in a small saucepan over medium heat, combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Bring the mixture to a gentle simmer, then stir in the cornstarch slurry. Continuously stir for 2–3 minutes until the sauce thickens to a glossy consistency. Remove from heat.
- Assemble the Bowls: Divide cooked rice evenly among four bowls. Top each with a portion of roasted Brussels sprouts and one salmon fillet.
- Drizzle and Garnish: Generously drizzle each bowl with the prepared teriyaki sauce. Sprinkle sesame seeds and sliced green onions on top. Optionally, serve with lime wedges for a bright citrus touch.
Notes
- You can substitute the salmon with tofu or chicken for a different protein option.
- Add avocado slices, shredded carrots, or edamame to the bowls for extra texture and nutrition.
- Use gluten-free soy sauce or tamari to make this recipe gluten-free.
