Teriyaki Salmon Bowls
A flavorful and nutritious dish combining teriyaki-glazed salmon, crispy roasted Brussels sprouts, and a creamy sauce over rice or quinoa. Perfect for health-conscious meals and customizable to fit your taste preferences.
Ingredients
Scale
For the Salmon and Marinade:
- 1 pound salmon fillets
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
For the Brussels Sprouts:
- 1 pound Brussels sprouts, trimmed and halved
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Sauce:
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon garlic powder
Optional Base:
- Rice, quinoa, or mixed greens
Instructions
- Prepare the Marinade: Combine soy sauce, honey, rice vinegar, ginger, garlic powder, and red pepper flakes.
- Marinate the Salmon: Place fillets in a shallow dish, pour marinade over, and refrigerate for 30 minutes to 2 hours.
- Prep the Brussels Sprouts: Toss sprouts with olive oil, salt, and pepper. Spread on a baking sheet in a single layer.
- Cook: Roast Brussels sprouts at 425°F (220°C) for 20–25 minutes. Broil or grill salmon for 5–7 minutes per side.
- Make the Sauce: Whisk mayonnaise, Dijon mustard, honey, lemon juice, and garlic powder until smooth.
- Assemble: Place rice or quinoa in bowls, add salmon and Brussels sprouts, drizzle sauce, and garnish with sesame seeds or green onions.
Notes
- Substitute tamari or coconut aminos for soy sauce to make it gluten-free.
- For vegetarian options, replace salmon with tofu or tempeh.
- Adjust spice levels with more or fewer red pepper flakes.