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These Teriyaki Salmon Bowls are a delightful and nourishing meal that's quick, easy, and customizable. The homemade, sugar free teriyaki sauce adds a touch of sweetness and umami, perfectly complementing the tender salmon and vibrant vegetables. It's a meal that's both satisfying and healthy.
Ingredients
- Skinless salmon fillets: A rich source of protein and omega 3 fatty acids.
- Soy sauce: Provides a savory, umami base for the teriyaki sauce.
- Cooking sake and rice wine vinegar: Add a touch of acidity and sweetness to the sauce.
- Monkfruit sweetener: A natural, sugar free sweetener that adds sweetness.
- Crushed garlic and minced ginger: Provide a pungent, aromatic flavor.
- Cornflour (or cornstarch): Used to thicken the sauce.
- Cooked rice: A staple carbohydrate that provides energy.
- Cooked edamame beans and steamed broccoli: A medley of vegetables that adds fiber and vitamins.
- Sesame seeds and thinly sliced green onions/shallots: Used for garnish, adding a nutty flavor and fresh aroma.
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Cooking Instructions
- Cook the Salmon:
- Pat the salmon fillets dry with paper towels to remove excess moisture. Place the salmon fillets flat side down in a non stick skillet over medium high heat. Cook the salmon on each side until it is golden brown and crispy, then cook on the thinner sides until it is cooked through. Remove the cooked salmon from the skillet and set it aside, covered, to keep warm.
- Make the Sauce:
- In a jug or bowl, whisk together the soy sauce, cooking sake, rice wine vinegar, monkfruit sweetener, crushed garlic, minced ginger, cornflour (or cornstarch), and water until well combined. Pour the sauce mixture into the same skillet that was used to cook the salmon. Stir the sauce continuously for about 30 seconds, or until it has thickened to your desired consistency. Remove the skillet from the heat. Add the cooked salmon fillets to the skillet and spoon the thickened teriyaki sauce over the salmon, ensuring they are evenly coated.
- Assemble the Bowls:
- Place the cooked rice in the bottom of each serving bowl. Arrange the teriyaki salmon fillets on top of the rice. Add the cooked edamame beans and steamed broccoli to the bowls. Drizzle any remaining teriyaki sauce over the salmon and vegetables. Garnish the bowls with sesame seeds and thinly sliced green onions or shallots.
Adding More Variety:
- Use steamed zucchini, bok choy, spinach, avocado, or peas for different vegetable options.
- Substitute cauliflower rice, broccoli rice, noodles, couscous, quinoa, or lentils for the cooked rice.
- Garnish with fresh coriander/cilantro, fried shallots, a squeeze of lemon juice, or nori seaweed.
Serving Suggestions
Enjoy these bowls as a quick and healthy lunch or dinner.
They are perfect for meal prepping and taking to work or school.
Serve with a side of miso soup.
Variations
- Use frozen salmon fillets, ensuring they are fully thawed before cooking.
- Add a pinch of red pepper flakes to the sauce for a touch of heat.
- Use skin on salmon fillets, ensuring the skin is well dried before cooking.
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Storage and Reheating
Store the assembled bowls in airtight containers in the refrigerator for up to 3 days.
Reheat the bowls in the microwave or oven until heated through.
The sauce can be stored separately and used for other recipes.
This recipe provides a simple and healthy way to prepare teriyaki salmon bowls, with the option to customize ingredients and easily adapt it for meal prepping.
Frequently Asked Questions
- → Can I use frozen salmon for this teriyaki bowl?
- Yes, you can use frozen salmon, but make sure to thaw it completely and pat it very dry before cooking. This ensures you'll get that nice crispy exterior. Thaw in the refrigerator overnight for best results.
- → What can I substitute for monkfruit sweetener in the teriyaki sauce?
- If you don't have monkfruit sweetener, you can substitute with brown sugar, honey, or maple syrup in the same amount. Regular white sugar works too, though the flavor profile will be slightly different.
- → I don't have cooking sake. What can I use instead?
- If you don't have cooking sake for this Teriyaki Salmon Bowl, you can substitute with dry sherry, mirin (use slightly less as it's sweeter), or even a dry white wine. In a pinch, you could use 1 tablespoon of water with a half teaspoon of sugar mixed in.
- → Can I meal prep these teriyaki salmon bowls?
- Absolutely! These Teriyaki Salmon Bowls are perfect for meal prep. Prepare as directed and divide into containers. They'll keep in the refrigerator for up to 3 days. The salmon is delicious cold, but you can also reheat gently in the microwave if preferred.
- → What other vegetables work well in these salmon bowls?
- This Teriyaki Salmon Bowl recipe is very flexible. Good vegetable alternatives include steamed asparagus, snow peas, bell peppers, carrots, bok choy, or spinach. You can also add avocado for creaminess or cucumber for crunch.