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In the realm of healthy, flavorful meal options, Teriyaki Salmon Bowls with Crispy Brussels Sprouts stand out as a delightful and nutritious choice. This dish beautifully marries the succulent flavors of salmon with the earthy crunch of Brussels sprouts, creating a meal that is not only visually appealing but also packed with health benefits. The teriyaki sauce adds a savory-sweet glaze that elevates the dish, making it an irresistible option for any mealtime.

Teriyaki Salmon Bowls with Crispy Brussels Sprouts

Discover the delicious Teriyaki Salmon Bowls with Crispy Brussels Sprouts, a healthy and visually stunning meal that brings together the rich flavors of salmon and the crunchy goodness of Brussels sprouts. This dish is packed with omega-3 fatty acids and vital nutrients, making it a powerhouse of health benefits. With its customizable options, you can easily adapt this recipe to suit your taste and dietary preferences. Enjoy a delightful meal that balances flavor and nutrition!
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Ingredients
  

For the Teriyaki Salmon:

4 salmon fillets (6 oz each)

1/2 cup soy sauce

1/4 cup honey

2 tablespoons rice vinegar

2 cloves garlic, minced

1 teaspoon grated ginger

1 tablespoon sesame oil

1 tablespoon cornstarch (optional, for thickening)

For the Brussels Sprouts:

1 lb Brussels sprouts, trimmed and halved

2 tablespoons olive oil

Salt and pepper, to taste

1 teaspoon garlic powder

1 teaspoon smoked paprika

For Assembling the Bowls:

2 cups cooked brown rice or quinoa

1 avocado, sliced

1/4 cup green onions, chopped

Sesame seeds, for garnish

Pickled ginger, for serving (optional)

Instructions
 

Marinate the Salmon:

    In a bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil. Add the salmon fillets and marinate for at least 30 minutes, preferably up to 1 hour in the refrigerator.

      Prepare the Brussels Sprouts:

        Preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, pepper, garlic powder, and smoked paprika in a large bowl until they are well coated. Spread them in a single layer on a baking sheet.

          Roast the Brussels Sprouts:

            Roast the Brussels sprouts in the preheated oven for 20-25 minutes, flipping halfway through, until they are golden brown and crispy.

              Cook the Salmon:

                Heat a large non-stick skillet over medium heat. Remove the salmon from the marinade (reserve the marinade) and sear the salmon fillets for about 4-5 minutes on each side until cooked through. If using, add cornstarch to the reserved marinade and bring it to a gentle boil in a saucepan, stirring until thickened. Pour this sauce over the cooked salmon before serving.

                  Assemble the Bowls:

                    In bowls, start by adding a scoop of cooked brown rice or quinoa at the bottom. Top with crispy Brussels sprouts, a salmon fillet, slices of avocado, and sprinkle with chopped green onions and sesame seeds. Add pickled ginger on the side, if desired.

                      Serve:

                        Enjoy your Teriyaki Salmon Bowls hot, savoring the delicious combination of flavors and textures!

                          Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings