If you find yourself recycling the same meals for dinner week after week, I'd say it's time to switch things up a bit! That is exactly how these Teriyaki Salmon and Veggie Bowls were created.
Sometimes I find myself feeling uninspired and have to take a little break from cooking. During these breaks I seek inspiration and try to recharge my creativity. There are times when this works and times when it doesn't. During my most recent mini break I found inspiration for this recipe.
I created my own version of teriyaki sauce for this recipe as it definitely isn't a classic Japanese teriyaki sauce. The flavors are incredible though and you get all of the salty, sweet and tangy just as you would in a traditional teriyaki sauce with a little flair added!
Making Teriyaki Salmon and Veggie Bowls
First, we start by mixing the ingredients for our teriyaki sauce.
What You'll Need:
- Liquid aminos or light soy sauce (I used liquid aminos)
- Sesame seed or olive oil
- Fresh grated ginger
- Fresh minced garlic
- Corn Starch
- Red pepper flakes (optional but I love the kick it provides)
- A little bit of water
All you do is whisk all the ingredients together in a medium bowl and set aside until ready to cook your veggies and salmon. If you want to make an extra batch of this sauce to save for a later recipe, just add everything to a small saucepan and cook just until sauce thickens. You can store the sauce in an air tight container for up to a week.
For this recipe I chose shredded carrots, sliced Baby Bella mushrooms and scallions as my veggies and it was amazing! You may certainly use any other combination of veggies you prefer, however.
Broccoli, brussel sprouts, sugar snap peas, or purple cabbage are a few suggestions that I imagine would work wonderfully as well.
You will need a pound and a half of fresh Atlantic Salmon, skin removed. Dice salmon into about ½ inch chunks. Season salmon with a little salt, pepper and ground ginger and set aside until ready to cook.
These Teriyaki Salmon and Veggie Bowls feature Coconut Jasmine Rice. I find that this combination of flavors is heavenly! You can serve your salmon and veggies over any other kind of rice you prefer or even over couscous or quinoa.
To cook coconut jasmine rice, just boil one cup of jasmine rice with one can of coconut milk and a half cup of water until rice is tender. Be sure and salt your coconut milk/water boiling liquid. I add two tablespoons of butter and about a tablespoon or so of coconut sugar to the rice to give it some nice flavor. Add additional salt to taste.
Bringing Everything Together
Heat 2 tablespoon of olive or butter in a large skillet over medium high heat. Add your veggies, season with a little bit of salt, black pepper and ground ginger, and saute for a few minutes until they start to soften.
Add salmon chunks and continue to cook until salmon is almost cooked through. Add teriyaki sauce to skillet and continue to cook until sauce thickens and salmon is cooked through. Remove skillet from heat.
Spoon ½ cup of cooked rice into four medium bowls and divide salmon and veggie mixture evenly among the four bowls. Pour any remaining sauce over top of each bowl and top with fresh chopped scallions. Enjoy!
You Will Also Love This Fresh Pineapple Salsa Recipe!
Teriyaki Salmon and Veggie Bowls
- 1 cup shredded carrots
- 1 cup Baby Bella mushrooms sliced
- ½ cup sliced scallions plus more for garnish
- 1.5 lbs fresh Atlantic salmon skin removed and cut into ½ inch chunks
- Black pepper
- Ground ginger
- ½ cup liquid aminos or reduced sodium soy sauce
- ⅓ cup honey
- 1 tablespoon apple cider vinegar
- 2 teaspoons grated fresh ginger
- 6 cloves garlic minced
- 2 tablespoons of water
- 1 tablespoon cornstarch or arrowroot starch
- 1 teaspoon red chili flakes
- 2 cups cooked coconut rice see notes in post above
- Season salmon with salt, black pepper and ground ginger and set aside.
- Heat 2 tablespoon of olive or butter in a large skillet over medium high heat. Add your veggies, season with a little bit of salt, black pepper and ground ginger, and saute for a few minutes until they start to soften, about 3-5 minutes.
- Add salmon chunks and continue to cook until salmon is almost cooked through, 8-10 minutes. Add teriyaki sauce to skillet and continue to cook until sauce thickens and salmon is cooked through, an additional 3-5 minutes. Remove skillet from heat.
- Spoon ½ cup of cooked rice into four medium bowls and divide salmon and veggie mixture evenly among the four bowls. Pour any remaining sauce over top of each bowl and top with fresh chopped scallions. Enjoy!