Teriyaki Salmon Rice Bowl

Easy

Prep Time 10 MinCook Time 15 MinServings 4-6

INGREDIENTS

For the Teriyaki Salmon:

Low-sodium soy sauce 4 tablespoons

Rice wine vinegar 2 tablespoons

Honey, maple syrup, agave, or brown sugar 2 tablespoons

Toasted sesame oil 1 tablespoon

Olive oil 1 tablespoon

Garlic, crushed

Minced ginger 2 tablespoons

Salt and pepper to taste

For the rice bowl:

Rice

Broccoli

Onions

STEP 1 - PREP THE SALMON

- In a small mixing bowl, whisk together soy sauce, rice wine vinegar, honey, sesame oil, ginger and garlic.
- Place the salmon, broccoli florets and the onions on a parchment-lined baking sheet and spoon the teriyaki marinade over the fish and veggies, coating all sides well, then season with S & P.

STEP 2 - COOK THE SALMON

- Place the sheet pan in the oven and bake the salmon, broccoli and onions for about 10 to 12 minutes.
- While the salmon is cooking, follow the package instructions to heat the rice blend
- Then set the oven to broil for about 2 to 3 minutes to give the salmon a little color or until the internal temperature of the salmon reaches 145°F on an instant-read thermometer and the broccoli is tender.

STEP 3 – PUTTING IT ALL TOGETHER

- Divide rice among 4 bowls and top with piece of salmon.
- Garnish the bowl with toasted sesame seeds, or Furikake, scallions, and chili flakes or sriracha for spice.