Description
A delicious teriyaki salmon dish served with rice and mixed vegetables.
Ingredients
Scale
- 2 salmon fillets (approximately 6 oz each)
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons brown sugar
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, thinly sliced (for garnish)
- 2 cups cooked white or jasmine rice
- 1 cup mixed vegetables (bell peppers and broccoli)
Instructions
- Gather all ingredients and chop vegetables into bite-sized pieces.
- In a small saucepan over medium heat, combine soy sauce, brown sugar, minced garlic, and grated ginger. Stir until thickened, about 5 minutes.
- Heat a non-stick skillet over medium-high heat with olive oil. Cook salmon fillets skin-side down for about 4 minutes on each side until golden brown.
- Add chopped vegetables to the skillet during the last few minutes of cooking to steam and absorb flavors.
- Serve rice in bowls topped with salmon and sautéed veggies; drizzle with teriyaki sauce and garnish with green onions.
Notes
- This dish pairs well with steamed broccoli or snap peas.
- Adjust the sweetness by adding more or less brown sugar to the sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg