Description
These Teriyaki Salmon Bowls with Brussels Sprouts are a delicious and healthy meal option that is perfect for a weeknight dinner. Tender roasted salmon fillets glazed with a homemade teriyaki sauce, served with flavorful Brussels sprouts and brown rice, make for a satisfying and flavorful dish.
Ingredients
Scale
Salmon:
- 4 salmon fillets (about 6 oz each)
Brussels Sprouts:
- 1 pound Brussels sprouts (trimmed and halved)
Other:
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 cups cooked brown rice or jasmine rice
- 1 tablespoon sesame seeds (for garnish)
- 2 green onions (thinly sliced)
- 1/3 cup low-sodium soy sauce
- 3 tablespoons honey or maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 clove garlic (minced)
- 1 teaspoon fresh ginger (grated)
Teriyaki Sauce:
Instructions
- Preheat the oven: Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Prepare the Brussels sprouts and salmon: Toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them on one side of the baking sheet. Place the salmon fillets skin-side down on the other side.
- Roast: Roast for 18–20 minutes until the salmon flakes easily with a fork and the Brussels sprouts are golden and tender.
- Make the teriyaki sauce: In a saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Whisk together cornstarch and water in a bowl, then stir into the saucepan. Simmer until thickened.
- Assemble the bowls: Divide rice among bowls, top with salmon and Brussels sprouts. Drizzle with teriyaki sauce, and garnish with sesame seeds and green onions. Serve warm.
Notes
- For a gluten-free version, use tamari instead of soy sauce.
- You can swap brown rice for cauliflower rice or quinoa.
- The teriyaki sauce can be made ahead and stored in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 10 g
- Sodium: 690 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 70 mg
