Teriyaki Salmon Bowls

Scale the recipe

Ingredients

• Salmon fillets
  $ per oz · prices vary by store
• Cooked white rice
  $ per cups · prices vary by store
• Soy sauce
  $ per tbsp · prices vary by store
• Mirin
  $ per tbsp · prices vary by store
• Brown sugar
  $ per tbsp · prices vary by store
• Garlic clove
  $ per clove · prices vary by store
• Fresh ginger, grated
  $ per tsp · prices vary by store
• Cornstarch
  $ per tsp · prices vary by store
• Broccoli florets
  $ per cups · prices vary by store
• Sesame seeds
  $ per tbsp · prices vary by store
• Green onions
  $ per whole · prices vary by store

Steps

1. Simmer the soy sauce, mirin, brown sugar, minced garlic, and ginger in a small saucepan over medium heat, 2 to 3 minutes, until the sugar dissolves. Stir the cornstarch into cold water and whisk it in; simmer 1 minute until the glaze coats a spoon. For a gluten-free version, use tamari instead of soy sauce.
2. Pat the salmon dry and season lightly with salt. Heat a slick of oil in a large skillet over medium-high heat. Cook the fillets skin-side down 5 to 6 minutes until the skin is crisp, then flip and cook 1 to 2 minutes more until just opaque in the center.
3. Brush each fillet generously with the teriyaki glaze during the last minute of cooking. Reserve the remaining glaze for serving.
4. Steam or saute the broccoli 4 to 5 minutes until bright green and tender-crisp; season with a pinch of salt.
5. Build bowls with the rice, broccoli, and salmon. Spoon over the reserved glaze and sprinkle with the sesame seeds and sliced green onions.