Description
These Teriyaki Salmon Bowls with Brussels Sprouts are a delicious and nutritious meal option that combines perfectly cooked salmon with roasted Brussels sprouts, served over a bed of rice and drizzled with homemade teriyaki sauce.
Ingredients
Scale
Salmon:
- 4 salmon fillets (about 6 ounces each)
Brussels Sprouts:
- 1 pound Brussels sprouts (trimmed and halved)
Other:
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked rice (white, brown, or jasmine)
- Sliced green onions and sesame seeds for garnish
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 1 teaspoon cornstarch mixed with 1 tablespoon water
For the Teriyaki Sauce:
Instructions
- Roast Brussels Sprouts: Preheat the oven to 425°F. Toss halved Brussels sprouts with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and caramelized.
- Make Teriyaki Sauce: In a saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Simmer, then whisk in cornstarch slurry until thickened.
- Cook Salmon: Brush salmon with teriyaki sauce, then bake at 425°F for 10–12 minutes.
- Assemble Bowls: Serve rice topped with roasted Brussels sprouts and salmon. Drizzle with teriyaki sauce. Garnish with green onions and sesame seeds.
Notes
- For crispy salmon skin, sear the salmon skin-side down in a skillet before finishing in the oven.
- Swap Brussels sprouts for broccoli or snap peas if preferred.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Roasting
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 9g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 80mg
