Teriyaki Salmon and Broccoli Bowls
There’s no need for takeout anymore – you can easily make homemade teriyaki bowls with rice and veggies in minutes!
We are right in the middle of moving across town. It’s absolute chaos at home with boxes on every square foot of the apartment, except for the dinner table of course. On the dinner table, we have these completely homemade teriyaki bowls.
Yes, even in the midst of all this craziness, we’re skipping the takeout and stuffing our faces with this. A full meal with an easy peasy teriyaki sauce made completely from scratch, served with steamed broccoli on a bed of rice. But you can easily adapt this recipe to add in more steamed veggies to your liking, or even use chicken (or beef) instead of salmon.
So there you have it. It’s just so stinking easy, you can whip this up 12 hours before the movers come.
Teriyaki Salmon and Broccoli Bowls
Ingredients
- 1 cup white rice
- 1 tablespoon cornstarch
- ¼ cup reduced sodium soy sauce
- ¼ cup brown sugar, packed
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons honey
- 4 5-ounce salmon fillets 1
- 2 ounces broccoli florets, about 2-3 cups
Instructions
- In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; set aside.
- In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
- In a small saucepan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature.
- Preheat oven to 400 degrees F. Lightly coat an 8×8 baking dish with nonstick spray.
- Place salmon filets along with the soy sauce mixture into the prepared baking dish and bake until the fish flakes easily with a fork, about 14-15 minutes.
- Place broccoli florets into a steamer or colander set over a pan of boiling water. Cover and steam for 5 mins, or until cooked through and vibrant green.
- Serve salmon immediately with rice and broccoli.
Did you make this recipe?
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