Teriyaki Salmon Bowls with Crispy Brussels Sprouts Recipe

There’s something truly magical about sinking your fork into a Teriyaki Salmon Bowl with Crispy Brussels Sprouts. Imagine the savory, sweet teriyaki sauce draping luscious, perfectly seared salmon, surrounded by vibrant greens. Each bite delivers a delightful crunch followed by the melt-in-your-mouth texture of fish, offering a culinary experience that’s not just a meal but a feast for the senses.

Perhaps it’s the memories of cozy family dinners when salmon wafted divine aromas through the kitchen, or maybe it’s the joy of hosting friends and seeing their faces light up with delight. Whatever it is, this dish brings people together, whether it’s a weeknight supper or a centerpiece for a gathering. Get ready to dig into flavorful, colorful Teriyaki Salmon Bowls with Crispy Brussels Sprouts that will leave you craving seconds!

Ingredients for Teriyaki Salmon Bowls with Crispy Brussels Sprouts

Here’s what you’ll need to make this delicious Teriyaki Salmon Bowls with Crispy Brussels Sprouts:

300 g salmon – Look for fresh, wild-caught salmon for the best flavor and texture. Skin-on fillets will yield crispier bites.
2 tbsp extra virgin olive oil – For sautéing the Brussels sprouts, adding richness to the dish.
2-3 tbsp sesame seed oil – This will bring a nutty flavor to the salmon, enhancing its Asian-inspired profile.
250 g Brussels sprouts – Trimmed and halved, these green gems contribute a lovely crunch and earthy flavor.
1/3 cup white or brown basmati rice – This aromatic rice serves as the perfect base for the bowl.
250-500 ml broth (optional) – Use vegetable or chicken broth for added flavor when cooking the rice.
Sea salt to taste – Enhances all the flavors in your dish; a pinch goes a long way.
Fresh cucumber or spinach leaves, to garnish – Adds color and freshness at the end; choose what you like more.
Pinch of chili flakes, to garnish – For a subtle kick; adjust according to heat preference.
Juice of 1 lime, to garnish – Brightens up the dish with a zesty finish.
Handful of toasted sesame seeds – For a delightful crunch and visual appeal.

#### For the Teriyaki Sauce
1/4 cup regular or tamari soy sauce – Choose tamari for gluten-free options, lending umami to the dish.
4 tbsp maple syrup or 2 tbsp unrefined cane sugar – Provides the necessary sweetness to balance the saltiness of the soy.
2 tbsp rice vinegar – Adds acidity; feel free to substitute with apple or white wine vinegar.
1 tsp garlic powder – For a touch of garlicky goodness.
1 tbsp corn starch – To thicken the sauce and give it that glossy finish.

How to Make Teriyaki Salmon Bowls with Crispy Brussels Sprouts

Follow these simple steps to prepare this delicious Teriyaki Salmon Bowls with Crispy Brussels Sprouts:

Step 1: Rinse the Rice
Start by washing the rice under cold running water until the water runs clear. This helps remove excess starch and makes for fluffier grains. Cook in lightly salted water or substitute with broth for a burst of flavor.

Step 2: Prepare the Salmon
Check the salmon for any scales on the skin, removing them as needed. Whisk together the teriyaki sauce ingredients, excluding the cornstarch. In a separate bowl, mix the cornstarch with a few tablespoons of the sauce until smooth, and then combine them. Pour this delightful mixture over the salmon fillet.

Step 3: Slice the Veggies
Wash those Brussels sprouts and slice them in half. Thinly slice your cucumber – it’s going to add that refreshing crunch! If you’re using spinach, just be sure to have it washed and ready to go.

Step 4: Sauté the Brussels Sprouts
In a large pan, heat the olive oil over medium heat. Add the Brussels sprouts and sauté them until they turn a lovely golden brown. Pour in a splash of broth or water, cover the pan, and let them sauté for about 10 minutes until softened. Remove the lid and allow them to brown again, seasoning to taste with salt.

Step 5: Cook the Salmon
In the same or another pan, heat the sesame oil over medium-high heat. Once hot, place the salmon skin-side down. Sear it until the skin is wonderfully crunchy before flipping for another 2 minutes. Pour in the teriyaki sauce, cooking on medium heat for 5 minutes more, basting the salmon in the sauce.

Step 6: Assemble the Bowls
Now, it’s the fun part! Scoop some rice into bowls, layer those crispy Brussels sprouts on top, and place the salmon beside them. Drizzle any remaining teriyaki sauce over the salmon, and squeeze that fresh lime juice on top. Add a drizzle of sesame oil over your cucumbers or spinach, and finish with sesame seeds and a sprinkle of chili flakes.

There you have it—bowls packed with texture, flavor, and visual appeal! Perfect for sharing or simply indulging yourself after a long day. Enjoy your homemade Teriyaki Salmon Bowls with Crispy Brussels Sprouts!

Perfecting Teriyaki Salmon Bowls with Crispy Brussels Sprouts Cooking Process

The key to creating unforgettable Teriyaki Salmon Bowls with Crispy Brussels Sprouts lies in the order of cooking. Start by preparing the rice so it can cook while you tackle the salmon and Brussels sprouts, ensuring everything is perfectly timed and ready to enjoy together.

Add Your Touch to Teriyaki Salmon Bowls with Crispy Brussels Sprouts

Feel free to mix things up! Swap salmon for chicken or tofu, experiment with different greens like kale or bok choy, or turn up the heat with sriracha for a spicy kick, making this recipe truly your own.

Storing & Reheating Teriyaki Salmon Bowls with Crispy Brussels Sprouts

To maintain freshness, store leftover Teriyaki Salmon Bowls in an airtight container for up to three days. Reheat gently in a pan over low heat to avoid drying out, ensuring you still enjoy crispy Brussels sprouts.

Sharing this recipe brings back fond memories of family dinners where laughter echoed as we savored every bite together, making it one of our all-time favorites.

FAQs About Teriyaki Salmon Bowls with Crispy Brussels Sprouts

What is Teriyaki Salmon Bowls with Crispy Brussels Sprouts?

Teriyaki Salmon Bowls with Crispy Brussels Sprouts is a delicious and visually appealing dish featuring a delectable salmon fillet glazed with savory teriyaki sauce. The bowl is accompanied by perfectly cooked basmati rice and sautéed Brussels sprouts, which add a delightful crunch and a nutritious punch. This recipe is not only easy to prepare, but it also offers a wonderful balance of flavors and textures, making it a perfect choice for a weeknight dinner or special occasion.

How can I customize my Teriyaki Salmon Bowls with Crispy Brussels Sprouts?

You can easily customize Teriyaki Salmon Bowls with Crispy Brussels Sprouts to suit your taste preferences. Consider swapping salmon for chicken, tofu, or even tempeh for a plant-based option. You can also add other vegetables like bell peppers, carrots, or snap peas for extra color and nutrition. To spice things up, try adding some sriracha or chili flakes to the teriyaki sauce. Don’t forget that garnish options like sesame seeds and fresh lime juice can elevate your dish even further!

What should I serve with Teriyaki Salmon Bowls with Crispy Brussels Sprouts?

While Teriyaki Salmon Bowls with Crispy Brussels Sprouts are satisfying on their own, you can serve them with a refreshing side salad or steamed vegetables to round out the meal. Consider a simple cucumber salad dressed with rice vinegar or a mix of leafy greens tossed with a light sesame dressing. For an Asian-inspired theme, miso soup makes a delightful addition. This combination creates a well-balanced dining experience that enhances the flavors of your teriyaki salmon bowls.

How can I store leftover Teriyaki Salmon Bowls with Crispy Brussels Sprouts?

To store leftover Teriyaki Salmon Bowls with Crispy Brussels Sprouts, place them in an airtight container in the refrigerator for up to three days. When you’re ready to enjoy the leftovers, reheat them gently in a pan over low heat. Be cautious with the reheating to ensure the Brussels sprouts remain crispy, and the salmon stays tender. For a quick meal, consider tossing everything into a microwave-safe dish, but the stovetop method usually yields better results for maintaining textures.

Conclusion for Teriyaki Salmon Bowls with Crispy Brussels Sprouts

In summary, Teriyaki Salmon Bowls with Crispy Brussels Sprouts offer a delightful culinary experience that combines savory flavors and vibrant textures. This recipe is versatile, allowing for substitutions and customization based on your preferences. Whether preparing for a special dinner or a casual weeknight meal, these bowls are sure to please everyone at the table. Don’t hesitate to give this dish a try; you’ll find that it quickly becomes a favorite in your home cooking repertoire.

Teriyaki Salmon Bowls with Crispy Brussels Sprouts

Delight in these Teriyaki Salmon Bowls with Crispy Brussels Sprouts, a perfect blend of flavors and textures.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs

Servings: 2 bowls

Course: Dinner

Cuisine: Asian

Calories: 650

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 300 g salmon
• 2 tbsp extra virgin olive oil
• 2-3 tbsp sesame seed oil
• 250 g Brussels sprouts
• 1/3 cup white or brown basmati rice
• 250-500 ml broth optional
• sea salt to taste
• fresh cucumber or spinach leaves to garnish
• pinch of chilli flakes to garnish
• 1 lime juiced, to garnish
• handful of toasted sesame seeds

For the Teriyaki Sauce

• 1/4 cup regular or tamari soy sauce
• 4 tbsp maple syrup or 2 tbsp unrefined cane sugar
• 2 tbsp rice vinegar or substitute with apple or white wine vinegar
• 1 tsp garlic powder
• 1 tbsp corn starch

Equipment

• large pan
• Cooking pot
• mixing bowl

Method

 

1. Wash rice under cold running water until it turns clear. Cook in lightly salted water or add a bit of broth for flavor.
2. Check salmon for scales on the skin and remove if necessary. Mix sauce ingredients, excluding cornstarch. In a separate bowl, mix cornstarch with a few tablespoons of sauce until smooth. Combine both mixtures and pour over the salmon fillet.
3. Wash vegetables. Slice cucumber thinly and cut Brussels sprouts in half.
4. Heat a large pan with 2 tablespoons of olive oil. Add Brussels sprouts and pan fry until lightly browned. Pour in some broth or water, cover, and sauté for 10 minutes until softened. Remove lid and let them brown again. Season with salt to taste.
5. In the same or another pan, add sesame oil and place salmon skin-side down. Cook on medium-high heat until the skin is crunchy, then flip and sear for 2 minutes. Pour in teriyaki sauce and cook on medium heat for another 5 minutes, basting with sauce.
6. Build the bowls by adding rice, topping with Brussels sprouts, cucumbers, and salmon. Pour leftover sauce over the salmon and drizzle with lime juice. Drizzle sesame oil over cucumbers, then sprinkle with sesame seeds and chilli flakes.

Nutrition

Serving: 1bowlCalories: 650kcalCarbohydrates: 40gProtein: 40gFat: 35gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 20gCholesterol: 60mgSodium: 800mgPotassium: 800mgFiber: 8gSugar: 14gVitamin A: 500IUVitamin C: 75mgCalcium: 60mgIron: 3mg

Notes

Feel free to customize with other proteins or vegetables to suit your taste.

Tried this recipe?

Let us know how it was!