Teriyaki Salmon Bowl

Enjoy a delicious Teriyaki Salmon Bowl, combining tender salmon with a sweet and savory glaze, served over fluffy rice and fresh broccoli.

10 ingredients · serves 2 · 30 min

Basket total for this meal14.35€

Shopping list

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1
Rinse the rice under cold water until the water runs clear, then combine with 300 ml of water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the rice is tender and the water is absorbed.
2
While the rice is cooking, prepare the teriyaki sauce by mixing soy sauce and honey in a small bowl. Set aside.
3
Heat olive oil in a non-stick skillet over medium heat. Season the salmon fillets with salt and black pepper, then place them skin-side down in the skillet.
4
Cook the salmon for about 4-5 minutes, then carefully flip them over and pour the teriyaki sauce over the fillets. Cook for an additional 3-4 minutes until the salmon is cooked through and glazed.
5
In the last few minutes of cooking the salmon, steam the broccoli florets until tender, about 4-5 minutes.
6
Once the rice is cooked, fluff it with a fork and divide it between two bowls.
7
Top each bowl of rice with a salmon fillet, drizzle with extra teriyaki sauce from the skillet, and add the steamed broccoli on the side.
8
Sprinkle sesame seeds over the bowls for garnish and serve immediately.

Shopping list

You probably have these already — add any you're missing.

1
Rinse the rice under cold water until the water runs clear, then combine with 300 ml of water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the rice is tender and the water is absorbed.
2
While the rice is cooking, prepare the teriyaki sauce by mixing soy sauce and honey in a small bowl. Set aside.
3
Heat olive oil in a non-stick skillet over medium heat. Season the salmon fillets with salt and black pepper, then place them skin-side down in the skillet.
4
Cook the salmon for about 4-5 minutes, then carefully flip them over and pour the teriyaki sauce over the fillets. Cook for an additional 3-4 minutes until the salmon is cooked through and glazed.
5
In the last few minutes of cooking the salmon, steam the broccoli florets until tender, about 4-5 minutes.
6
Once the rice is cooked, fluff it with a fork and divide it between two bowls.
7
Top each bowl of rice with a salmon fillet, drizzle with extra teriyaki sauce from the skillet, and add the steamed broccoli on the side.
8
Sprinkle sesame seeds over the bowls for garnish and serve immediately.