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- 4 salmon fillets (about 6 oz each) - 1 cup teriyaki sauce (homemade or store-bought) - 1 cup jasmine rice - 2 cups water - 1 cup broccoli florets - 1 red bell pepper, sliced - 1 cup snap peas - 1 tablespoon sesame oil - Salt and pepper to taste - Sesame seeds and green onions for garnish Gathering the right ingredients is key. You need fresh salmon fillets. I recommend using around six ounces each. The teriyaki sauce adds flavor. You can either make it at home or buy it from the store. For the rice, jasmine rice is perfect. It cooks up fluffy and fragrant. You’ll need two cups of water to cook it right. The veggies add color and crunch. I like using broccoli, red bell pepper, and snap peas. They cook well and taste great. Don't forget the sesame oil. It brings a nutty taste to the dish. A little salt and pepper will enhance the flavors. Finally, sesame seeds and green onions are great for garnish. They make your meal look and taste better. - Preheat oven to 400°F (200°C). - In a medium pot, add 1 cup of jasmine rice and 2 cups of water. Bring it to a boil. - Once boiling, reduce the heat to low. Cover and let it simmer for 15 minutes. This will cook the rice perfectly. - Line a large sheet pan with parchment paper. This helps with easy cleanup. - Place 4 salmon fillets on one side of the sheet pan. Brush them with 1 cup of teriyaki sauce. Add salt and pepper to taste. - On the other side, arrange 1 cup of broccoli florets, 1 sliced red bell pepper, and 1 cup of snap peas. Drizzle with 1 tablespoon of sesame oil. Sprinkle with salt and pepper, then toss the veggies to coat them well. - Place the sheet pan in your preheated oven. Bake for 12-15 minutes. The salmon should flake easily, and the veggies should be tender. - After baking, remove the pan from the oven. Fluff the rice with a fork, then divide it into bowls. - Top each bowl with salmon and roasted vegetables. Drizzle with any leftover teriyaki sauce. Garnish with sesame seeds and green onions for a nice touch. Marinating the salmon enhances its flavor. Use teriyaki sauce to coat the salmon well. I suggest a marinating time of at least 30 minutes. This allows the fish to soak up the sauce. If you have more time, marinating for 1 to 2 hours deepens the taste even more. Always cover the salmon while it marinates. This keeps it fresh and flavorful. Choosing the right vegetables matters. Broccoli, bell peppers, and snap peas work great on a sheet pan. These veggies roast well and keep their crunch. Cut the vegetables into uniform sizes for even cooking. Toss them in sesame oil, salt, and pepper before baking. This adds flavor and helps them brown nicely. Aim for a tender but crisp texture. Serving your dish well makes it more appealing. Use shallow bowls to show off the layers. Place the rice, salmon, and vegetables in separate sections. This creates a colorful display that looks inviting. For an extra touch, add sesame seeds and chopped green onions on top. A lime wedge adds color and a fresh taste. Squeeze it over the bowl just before eating for a zesty kick. {{image_2}} You can easily switch the salmon for other proteins. Chicken breasts or thighs work well. You can also try shrimp or tofu for a tasty twist. If you want a vegetarian option, consider using chickpeas or tempeh. These options give you great flavor and fit any diet. Feel free to mix in other vegetables. Carrots, zucchini, or asparagus are all great choices. You can also add leafy greens like spinach or kale. Think about what is in season too. Using seasonal veggies makes your meal fresh and bright. You can make your own teriyaki sauce at home. Just mix soy sauce, honey, garlic, and ginger. This sauce is simple and tasty. If you want to save time, use store-bought teriyaki sauce. Look for brands with no additives for a cleaner option. Both choices will add rich flavor to your meal. To keep your Teriyaki Salmon Bowls fresh, store leftovers in a sealed container. Place the salmon and vegetables in separate spots to avoid sogginess. Refrigerate them within two hours of cooking. This helps maintain taste and texture. Reheat the salmon and veggies in a pan over medium heat. Use a splash of water to add moisture. Heat until warm, about 5-7 minutes. You can also use a microwave. Heat on medium power in short bursts. Stir often to ensure even heating. Meal prepping is a smart way to enjoy Teriyaki Salmon Bowls throughout the week. Cook a larger batch of salmon and veggies, then divide them into meal containers. This makes for quick lunches or dinners. Store them in the fridge for up to four days. If you want to keep them longer, freeze the portions. They can last in the freezer for up to three months. Just remember to label the containers with the date. Freezing is easy for salmon and vegetables. Wrap the salmon tightly in plastic wrap before placing it in a freezer bag. For veggies, blanch them briefly in boiling water. Then, cool them in ice water before freezing. This helps keep their bright color and crispness. To thaw, move the salmon and veggies to the fridge the night before. You can also use the microwave on the defrost setting. This ensures they are ready for your next meal. Look for a few signs to know your salmon is done. First, it should turn a nice pink color. When you poke it, the fish should flake easily with a fork. The internal temperature should reach 145°F (63°C). This ensures it is safe to eat. Always use a food thermometer for best results. Yes, you can use frozen salmon. Frozen salmon works well in this recipe. Just make sure to thaw it first for even cooking. To thaw, place the salmon in the fridge overnight. If you need it quicker, you can seal it in a bag and submerge it in cold water for about an hour. You can enhance your meal with some tasty sides. Try serving with steamed rice or a fresh salad. For drinks, green tea or a light white wine works well. These pair nicely with the sweet sauce of the salmon. Enjoy a well-rounded meal with these options. In this article, we covered making Teriyaki Salmon Bowls. We discussed ingredients like salmon, rice, and fresh veggies. I shared step-by-step instructions for cooking and baking. You now know tips for marinating, cooking, and presenting your dish. Feel free to mix proteins and veggies for variety. Store and reheat leftovers easily to enjoy later. This meal is tasty, simple, and great for meal prep. Get creative and have fun in the kitchen!

Teriyaki Salmon Bowls Sheet Pan

Whip up delicious Teriyaki Salmon Bowls with this easy sheet pan recipe! Perfectly cooked salmon, vibrant veggies, and fluffy jasmine rice come together for a wholesome meal in just 30 minutes. This recipe is not only simple but packed with flavor. Ready to impress your family or guests? Click through to explore the full recipe and enjoy a tasty dinner that everyone will love!
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Ingredients
  

4 salmon fillets (about 6 oz each)

1 cup teriyaki sauce (homemade or store-bought)

1 cup jasmine rice

2 cups water

1 cup broccoli florets

1 red bell pepper, sliced

1 cup snap peas

1 tablespoon sesame oil

Salt and pepper to taste

Sesame seeds and green onions for garnish

Instructions
 

Preheat the oven to 400°F (200°C).

    In a medium saucepan, combine the jasmine rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let it sit covered for 5 minutes.

      While the rice is cooking, prepare a large sheet pan by lining it with parchment paper for easy cleanup.

        Place the salmon fillets on one side of the sheet pan. Brush them generously with teriyaki sauce and season with salt and pepper.

          On the other side of the pan, arrange the broccoli, red bell pepper, and snap peas. Drizzle with sesame oil and sprinkle with salt and pepper. Toss the vegetables to evenly coat.

            Place the sheet pan in the preheated oven and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender.

              Once finished, remove the sheet pan from the oven.

                Fluff the cooked rice with a fork and divide it into bowls. Top with the cooked salmon and arrange the roasted vegetables alongside.

                  Drizzle any remaining teriyaki sauce over the bowls and sprinkle with sesame seeds and chopped green onions for garnish.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                      - Presentation Tips: Serve in shallow bowls, arranging the rice, salmon, and vegetables in separate sections to create a colorful and inviting display. Add a lime wedge for a fresh squeeze on top just before enjoying!