Ingredients
Scale
- 2 fillets salmon, about 6 ounces each
- 1 cup cooked rice, white or brown
- 1 cup mixed vegetables, like broccoli, carrots, and bell peppers
- 1/4 cup soy sauce or tamari, for gluten-free
- 2 tablespoons honey or maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon grated ginger
- to taste sesame seeds, for garnish
- to taste sliced green onions, for garnish
Instructions
- In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Set aside.
- Heat a non-stick skillet over medium heat. Add the salmon fillets, skin side down. Cook for about 4-5 minutes until the skin is crispy. Flip and pour half of the teriyaki sauce over the salmon. Cook for another 3-4 minutes, basting with the sauce to keep it moist.
- In another pan, heat a little oil over medium-high heat. Add your mixed vegetables and stir-fry for about 3-5 minutes until they are tender yet crisp.
- In a bowl, layer the cooked rice, stir-fried vegetables, and top with the teriyaki salmon. Drizzle the remaining sauce over the top.
- Sprinkle sesame seeds and sliced green onions on top for a beautiful finish. Enjoy!
- Prep Time: 10
- Cook Time: 15
Nutrition
- Calories: 430
- Fat: 17g
- Carbohydrates: 42g
- Protein: 28g