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EFK Teriyaki Salmon Bowls

Glazed salmon over rice with crisp-tender vegetables and a simple homemade teriyaki-style sauce. The bowls are balanced for four full dinner portions.

Ingredients

1 1/2 pounds skinless salmon, cut into 4 portions or large cubes

1/3 cup low-sodium soy sauce

1/4 cup mirin

3 tablespoons honey

1 tablespoon rice vinegar

2 teaspoons grated fresh ginger

2 garlic cloves, grated or minced

1 teaspoon toasted sesame oil

1 teaspoon cornstarch mixed with 1 tablespoon cold water

4 cups cooked jasmine or brown rice

2 cups broccoli florets

1 red bell pepper, sliced

1 cup shelled edamame

2 teaspoons neutral oil

2 scallions, sliced

1 tablespoon toasted sesame seeds

Directions

1. Whisk soy sauce, mirin, honey, rice vinegar, ginger, garlic, and sesame oil together. Reserve half for cooking; toss salmon with the other half for 10 minutes in the refrigerator.

2. Heat a large skillet over medium-high with 1 teaspoon oil. Cook broccoli and bell pepper until crisp-tender, 5 to 7 minutes. Add edamame for the last 2 minutes, then transfer vegetables to a bowl.

3. Wipe the skillet, add remaining oil, and cook salmon until browned and it reaches 145°F, turning carefully as needed.

4. Bring the reserved clean sauce to a simmer in the skillet. Stir in cornstarch slurry and cook 1 to 2 minutes until glossy. Return salmon briefly and coat with sauce.

5. Divide rice and vegetables among four bowls. Top with salmon, scallions, sesame seeds, and any remaining cooked sauce.

1. Whisk soy sauce, mirin, honey, rice vinegar, ginger, garlic, and sesame oil together. Reserve half for cooking; toss salmon with the other half for 10 minutes in the refrigerator. 2. Heat a large skillet over medium-high with 1 teaspoon oil. Cook broccoli and bell pepper until crisp-tender, 5 to 7 minutes. Add edamame for the last 2 minutes, then transfer vegetables to a bowl. 3. Wipe the skillet, add remaining oil, and cook salmon until browned and it reaches 145°F, turning carefully as needed. 4. Bring the reserved clean sauce to a simmer in the skillet. Stir in cornstarch slurry and cook 1 to 2 minutes until glossy. Return salmon briefly and coat with sauce. 5. Divide rice and vegetables among four bowls. Top with salmon, scallions, sesame seeds, and any remaining cooked sauce.