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Welcome to the world of Teriyaki Bliss Salmon Bowls, a delightful culinary creation that masterfully combines vibrant flavors, nourishing ingredients, and visually appealing presentation. This dish encapsulates the essence of a hearty bowl meal, where succulent salmon meets an array of colorful vegetables, all drizzled with a mouthwatering teriyaki sauce. The beauty of a bowl meal lies in its versatility, allowing the combination of tastes and textures to create a satisfying experience for your palate.

Teriyaki Salmon Bowls with Crispy Brussels Sprouts

Discover the deliciousness of Teriyaki Bliss Salmon Bowls, where succulent salmon meets vibrant veggies topped with savory teriyaki sauce. This wholesome bowl is not only visually appealing but also packed with nutrients, featuring omega-3-rich salmon, fiber-filled edamame, and crunchy Brussels sprouts. Easy to customize, these bowls make for a satisfying and healthy meal that delights both your palate and your body. Perfect for meal prep or a quick dinner!
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Ingredients
  

For the Teriyaki Salmon:

4 salmon fillets (6 oz each)

1/4 cup soy sauce (or tamari for gluten-free)

2 tbsp honey or maple syrup

1 tbsp rice vinegar

1 tbsp sesame oil

1 tbsp freshly grated ginger

2 cloves garlic, minced

1 tsp cornstarch mixed with 1 tbsp water (for thickening)

For the Crispy Brussels Sprouts:

1 lb Brussels sprouts, trimmed and halved

2 tbsp olive oil

Salt and pepper, to taste

1 tbsp balsamic vinegar (optional)

For the Rice Base:

2 cups cooked jasmine or brown rice

1/2 cup edamame (shelled)

1 avocado, sliced

Toasted sesame seeds, for garnish

Sliced green onions, for garnish

Instructions
 

Marinate the Salmon: In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic. Reserve a few tablespoons for drizzle later. Place the salmon fillets in a shallow dish and pour the marinade over them. Refrigerate for at least 30 minutes.

    Prepare the Brussels Sprouts: Preheat your oven to 400°F (200°C). On a baking sheet, toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them out in a single layer. Roast in the oven for about 20-25 minutes or until they are golden and crispy, shaking the pan halfway through for even cooking. Drizzle with balsamic vinegar if desired.

      Cook the Rice: While the Brussels sprouts are roasting, prepare your rice according to package instructions. Once cooked, fluff with a fork and stir in the shelled edamame.

        Cook the Salmon: Heat a non-stick skillet over medium-high heat. Remove the salmon from the marinade, letting excess drip off, and place it skin-side down in the skillet. Cook for about 4-5 minutes until the skin is crispy. Flip the salmon and pour in the reserved marinade. Cook for another 3-4 minutes, or until the salmon flakes easily with a fork. If using the cornstarch mixture, stir it in to thicken the sauce as the salmon cooks.

          Assemble the Bowls: Divide the rice into four bowls. Top each bowl with a salmon fillet, a generous helping of crispy Brussels sprouts, and sliced avocado. Drizzle extra teriyaki sauce over the top if desired, and garnish with toasted sesame seeds and sliced green onions.

            Serve and Enjoy: Serve your Teriyaki Salmon Bowls immediately, and enjoy the explosion of flavors and textures!

              Prep Time, Total Time, Servings: 15 min | 1 hr | 4 servings