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My weeknight dinner game changed completely with these Teriyaki Salmon Bowls. I whipped up this dish in my cramped kitchen when I needed something fast but not boring. The juicy salmon coated in homemade sticky teriyaki paired with crunchy brussels sprouts and quick-pickled cucumbers has turned into what my family begs for weekly. And guess what? You can have it ready in just half an hour.
Why These Bowls Are So Good
What I really dig about this dish is how it brings fancy restaurant vibes straight to my dinner table. The sauce turns out deliciously clingy and sweet without any of those mystery ingredients in store-bought stuff. I'm still shocked when my kids ask for more brussels sprouts! I usually cook extra for tomorrow's lunch since everything stays tasty overnight.
What You'll Need
- Salmon: Dicing it into small cubes helps it cook faster and soak up more flavor.
- Coconut Aminos: This is what I use, but regular soy sauce doesn't disappoint either.
- Apple Cider Vinegar: Adds the right zip to both sauce and cucumbers.
- Orange Juice: Squeeze it fresh for the best sauce flavor, though apple juice can work too.
- Honey: Just a touch balances everything out, or try maple syrup instead.
- Persian Cucumbers: These smaller ones pickle quickly and taste great.
- Chili Flakes: You can skip these, but I always throw some in.
- Brussels Sprouts: Shredding them makes all the difference, you'll see.
- Rice: Pick your favorite - white, brown, or even cauliflower rice works great.
- Sesame Seeds and Green Onions: These make everything look and taste better.
Making Your Bowls
- Start With The Salmon Prep
- I cut my salmon into chunks and mix up the teriyaki sauce first. While the fish soaks in all that goodness for 15 minutes, I tackle everything else.
- Simple Pickle Trick
- I toss the cucumbers with sesame oil, coconut aminos, vinegar and honey. They transform completely while you're busy with other steps.
- Crisp Those Sprouts
- Next, I toss my shredded sprouts into a hot skillet until they get crispy edges. A little bit of the salmon marinade makes them taste incredible. Once they're soft enough, I put them aside for later.
- Cook The Salmon
- For the main attraction, I heat my pan until it's super hot, then cook the salmon pieces until golden. I finish by pouring in the marinade and let it bubble into a gorgeous sticky coating.
- Build Your Bowls
- The fun part comes now. I start with warm rice, add a layer of brussels sprouts, top with that amazing salmon, and finish with tangy cucumbers. A sprinkle of sesame seeds and sliced green onions makes it look totally impressive.
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Tips From My Kitchen
I've learned you shouldn't crowd the salmon in your pan if you want those crispy edges. I use a mandolin for my brussels sprouts but you can just chop them with a knife. The sauce really does taste better with fresh orange juice. When I make this ahead, I store everything separately so the cucumbers stay nice and crunchy.
Switch Things Up
- Try Different Bases: Quinoa or cauliflower rice can give you a nice change from regular rice.
- Throw In More Veggies: Try adding avocado slices, roasted broccoli or snap peas for extra goodness.
- Make It Hotter: My partner loves adding extra chili flakes and some sriracha on top.
- Use Your Air Fryer: When it's too warm for stovetop cooking, 8 minutes in the air fryer does the trick.
- Bake Instead: For bigger portions, a sheet pan in a 400F oven for 10 minutes works great.
Storing Leftovers
These bowls make my meal prep so much easier. All components except the cucumbers keep well in the fridge for quick lunches. I put everything in separate containers so it stays fresh for up to three days. Just zap it in the microwave for a minute and it's good as new. You can freeze the salmon and rice no problem, but I always make fresh cucumber pickles since they only take a couple minutes anyway.
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Frequently Asked Questions
- → What’s a good swap for coconut aminos?
- Soy sauce is fine, just use less since it’s saltier. Tamari works if you need gluten-free.
- → Can frozen salmon be used?
- Sure, but thaw it completely and dry it well first. Fresh salmon will taste better, though.
- → How should leftovers be kept?
- Place each part in separate containers with tight lids. Store in the fridge for up to 4 days and reheat the salmon and sprouts slowly.
- → Could I swap out the veggies?
- Absolutely! Quick-cooking veggies like spinach, broccoli, or shredded cabbage are great options.
- → Is this a good meal-prep idea?
- It’s perfect! Prep everything ahead. Keep the cucumbers in their brine and mix them in when eating.