Teriyaki Salmon Bowls with Snap Peas & Sriracha
Teriyaki glazed salmon over sesame vegetables and steamed rice.
Yields: 2 servings
Ingredients
- For the teriyaki marinade:
- ½ cup soy sauce
- ½ cup brown sugar
- ¼ teaspoon freshly grated ginger
- For the salmon bowls:
- 2 3-4 ounce salmon fillets, pinbones removed
- 1 cup white rice (such as jasmine)
- 2 cloves garlic, minced
- 2 tablespoons sesame oil
- 1 pound snap peas (or snow peas)
- Other vegetable options: sliced carrots, strips of red bell pepper
- salt to taste
- Sriracha for serving
Instructions
In a bowl, whisk together the soy sauce, brown sugar, and ginger until the sugar dissolves. Place the salmon flesh side down into the marinade and refrigerate for 1-2 hours.
Steam the 1 cup of white rice using your preferred method.
In a skillet over medium high heat, sauté the garlic in the sesame oil for 1 minute until fragrant. Add the snap peas (and other vegetables if using). Season with salt and cook until crisp-tender, about 4-5 minutes. Transfer the vegetables to a bowl and keep warm.
Return the pan to the heat. Remove the salmon from the marinade (reserving marinade) and pat the fillets dry with a paper towel. Add them to the pan and sear until browned and caramelized on both sides, 2-4 minutes per side, depending on the thickness of your fillets and your desired doneness (I like mine cooked to medium). Transfer the salmon to a plate to rest. Return the vegetables to the hot pan and pour in the marinade. Toss for one minute until the vegetables are coated and the marinade is heated through.
Divide the rice evenly between two bowls. Top with vegetables followed by a salmon fillet on each. Spoon the teriyaki sauce over top over everything and drizzle with Sriracha.