Teriyaki Salmon Bowls with Sesame Roasted Brussels & Sushi Rice

A very adaptable weeknight dish that is healthful and bursting with flavor. Tofu can be subbed for the salmon. Swap out the brussels for broccoli. And if you’d rather rice noodles or a different grain in the bowl, most anything will work. An important note: Keep an eye on the salmon while it’s roasting. Depending on the variety that you buy, and the thickness of the cut, it may take shorter or longer, and if you leave it in too long, it can easily dry out.

Teriyaki Salmon Bowls with Sesame Roasted Brussels & Sushi Rice

Prep Time 15 minutes
Cook Time 30 minutes
A very adaptable weeknight dish that is healthful and bursting with flavor. Tofu can be subbed for the salmon. Swap out the brussels for broccoli. And if you'd rather rice noodles or a different grain in the bowl, most anything will work. An important note: Keep an eye on the salmon while it's roasting. Depending on the variety that you buy, and the thickness of the cut, it may take shorter or longer, and if you leave it in too long, it can easily dry out.
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Servings 4

Ingredients
 

For the brussels sprouts:

  • 1 ½ pounds brussels sprouts trimmed and halved
  • 2 tablespoons sesame oil not toasted sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame seeds
  • ½ teaspoon kosher salt

For the salmon:

  • ¼ cup soy sauce
  • ¼ cup rice vinegar
  • 2 tablespoons brown sugar
  • 2 large garlic cloves grated
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon sesame oil
  • 1 pound salmon cut into 4 portions

To complete the dish:

  • 1 cup sushi rice
  • 1 tablespoon unseasoned rice vinegar
  • 2 teaspoons sugar
  • 1 teaspoon kosher salt
  • 2 tablespoons smooth peanut butter
  • 1 cup cooked edamame
  • 1 sliced avocado
  • ¼ cup cilantro basil, or both
  • Pomegranate seeds optional

Instructions
 

  • Preheat your oven to 400 F. Trim and halve the brussels sprouts, then place on a baking sheet and toss with the sesame oil, sesame seeds, salt and soy sauce. Set aside while you prep the rice and fish.
  • Begin cooking the rice. Follow the package directions for the sushi rice you have. When it has finished cooking, let it sit for 5-10 mintues. You can leave it longer, covered on the stovetop, while you finish the recipe if needed.
  • Combine all of the ingredients for the salmon in a shallow bowl and marinate the salmon for 15-25 minutes.
  • Pop the brussels in the oven around the time the rice begins to cook. Roast for 20 minutes, then remove from the oven. Move some aside to make room for the salmon, then remove the salmon from the marinade and place on the baking sheet with the brussels sprouts. Return to the oven and roast for 8-12 minutes, depending on the thickness of your salmon. Sockeye will roast much faster than a thicker king salmon.
  • While the salmon cooks, pour the marinade into a saucepan and cook to reduce by half. Remove from the heat and stir in the peanut butter. Taste for seasoning, and if you like yours sweeter, add a bit more sugar or honey.
  • To serve, toss the rice with the vinegar, sugar and salt mixture until evenly coated, then divide the rice into four bowls. Top each with a piece of salmon, then divide the brussels sprouts evenly among the bowls. Add the edamame and avocado, sprinkle with herbs and pomegranate seeds if using, and drizzle with the sauce.
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