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My weeknight dinner blues vanished when I came up with these Teriyaki Salmon Bowls. I whipped up this dish in my cramped kitchen wanting something fast yet tasty. Now my family constantly begs for the juicy salmon coated in homemade sticky teriyaki, paired with crunchy brussels sprouts and zesty cucumber pickles. And guess what? You can throw it all together in under 30 minutes.
Why You'll Fall For These Bowls
What I adore about this dish is how it brings fancy restaurant taste right to my dinner table. The sauce turns out deliciously sticky-sweet without any of those strange additives from store-bought versions. It still shocks me when my kids ask for more brussels sprouts! I usually cook extra for tomorrow's lunch since everything stays fresh so nicely.
Grab These Ingredients
- Salmon: I dice it into small chunks so it cooks quickly and soaks up more sauce.
- Coconut Aminos: My favorite choice but you can easily swap in normal soy sauce.
- Apple Cider Vinegar: Adds the perfect zip to both sauce and cucumber pickles.
- Orange Juice: Freshly squeezed makes everything pop but apple juice works too when needed.
- Honey: Just a touch balances the savory notes you can use maple syrup instead.
- Persian Cucumbers: These smaller ones pickle perfectly in minutes.
- Chili Flakes: Not required but I always toss some in.
- Brussels Sprouts: Definitely go with shredded you won't regret it.
- Rice: Pick your favorite white brown or even cauliflower rice all taste great.
- Sesame Seeds and Green Onions: For that final beautiful touch.
Cooking Time
- Start With Your Salmon Prep
- I begin by dicing the salmon and mixing my teriyaki sauce. The salmon gets 15 minutes to soak in those flavors while I handle everything else.
- Simple Pickle Creation
- I toss cucumbers with sesame oil coconut aminos vinegar and honey. They transform wonderfully as you finish cooking the other components.
- Handle Those Sprouts
- I toss shredded sprouts into a sizzling pan until they crisp up a bit. Adding a dash of salmon marinade really lifts their flavor. Once softened I put them aside for assembly.
- Cook That Salmon
- For the main attraction I get my pan super hot then cook those salmon pieces until golden before pouring in the marinade to create that beautiful glaze.
- Bowl Assembly
- The fun part comes now. I start with hot rice then add brussels sprouts glazed salmon and tangy cucumbers. A scatter of sesame seeds and green onions makes everything look fantastic.
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Tips From My Kitchen
I found out the hard way that giving salmon pieces enough space in the pan gets you those tasty crispy edges. My mandolin makes brussels sprouts prep super fast though a good knife works fine too. Don't skip fresh orange juice if possible it really makes the sauce pop. For meal prep I always store components separately so the cucumbers stay nice and crisp.
Try These Twists
- Switch Your Base: Try quinoa or riced cauliflower for something different.
- Toss In Extra Veggies: Cut avocado baked broccoli or sugar snap peas fit in perfectly.
- Bump Up The Heat: My guy loves throwing in extra chili flakes and some sriracha drizzle.
- Try The Air Fryer: When it's too warm to use the stove just pop it in for 8 minutes.
- Go Oven Method: For bigger portions stick everything on a tray at 400F for 10 minutes.
Storage Tricks
These bowls shine for meal prepping. All parts except the cucumbers last wonderfully in your fridge for quick lunches. I keep each item in its own box so everything stays nice for up to three days. Just warm it briefly in the microwave. The salmon and rice freeze nicely but I always make fresh cucumber pickles they only take a few minutes anyway.
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Frequently Asked Questions
- → Can I swap coconut aminos for something else?
- Sure thing! Use soy sauce but reduce the amount since it's saltier. Tamari works too if you need it gluten-free.
- → Is frozen salmon okay to use?
- Absolutely! Just make sure it's fully thawed and dry before using. Fresh will give the best texture, but frozen does the job.
- → How do I store extra portions?
- Keep everything separate in airtight containers. It'll stay fresh for about four days in the fridge. Heat salmon and sprouts gently before serving.
- → Can I use veggies other than brussels sprouts?
- Totally! Go for quick-cooking ones like spinach, shredded cabbage, or even broccoli.
- → Can I prep this ahead of time?
- For sure! Get all your parts ready and put it together when you’re ready to eat. Wait to add the pickled cucumbers until serving.