Step 1: Prepare the Teriyaki Marinade
- In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. If you like a thinner sauce, you can add a tablespoon of water to achieve your desired consistency.
- Place the salmon fillets in a shallow dish or resealable plastic bag and pour the marinade over them. Make sure the salmon is evenly coated. Cover and refrigerate for at least 20 minutes, or up to 1 hour for more flavor infusion.
Step 2: Make the Crispy Brussels Sprouts
- Preheat your oven to 400°F (200°C).
- Trim and halve the Brussels sprouts, removing any outer leaves that are discolored or tough.
- Toss the halved Brussels sprouts with olive oil, salt, pepper, and smoked paprika. Make sure each sprout is evenly coated.
- Spread the Brussels sprouts in a single layer on a baking sheet lined with parchment paper or foil.
- Roast in the preheated oven for 20-25 minutes, tossing halfway through, until the Brussels sprouts are crispy and golden brown on the edges. Keep an eye on them to avoid burning, especially near the end.
Step 3: Cook the Salmon
- While the Brussels sprouts are roasting, heat a non-stick skillet over medium-high heat.
- Remove the salmon fillets from the marinade, reserving any excess marinade for later.
- Add the salmon fillets to the skillet and cook for 4-5 minutes per side, or until the salmon is cooked through and easily flakes with a fork. If the salmon begins to brown too quickly, reduce the heat to medium.
- During the last 2 minutes of cooking, pour the reserved marinade into the pan and cook for an additional minute until it thickens slightly.
Step 4: Assemble the Bowls
- Start by placing a generous serving of rice at the bottom of each bowl. You can use jasmine rice, brown rice, or cauliflower rice for a low-carb alternative.
- Top the rice with the crispy Brussels sprouts, and place a cooked salmon fillet on top.
- Garnish the dish with sliced cucumber, avocado, pickled ginger, sesame seeds, and chopped green onions for added flavor and texture.
Step 5: Serve and Enjoy
- Serve the bowls immediately, and enjoy your healthy, flavorful, and satisfying meal.
- You can drizzle extra teriyaki sauce over the top if you prefer more flavor or adjust the seasoning to taste.
Tips for Success:
- Salmon Variations: You can use other fish, like trout or cod, if you prefer, though the cooking time may vary depending on the thickness of the fillets.
- Veggie Options: If Brussels sprouts aren’t your favorite, feel free to substitute with roasted carrots, sweet potatoes, or zucchini.
- Add Spice: For a little kick, drizzle a bit of sriracha or sprinkle red pepper flakes over the top of the bowl.
- Meal Prep: This dish is perfect for meal prep! You can store the components separately in airtight containers for up to 3 days in the refrigerator.
Why This Recipe Works:
These Teriyaki Salmon Bowls with Crispy Brussels Sprouts offer a perfect balance of flavors and textures. The rich, savory teriyaki glaze brings out the best in the tender salmon, while the Brussels sprouts add a crispy and slightly smoky contrast. The freshness of the cucumber and avocado provides a cool and creamy contrast to the savory elements, making every bite satisfying and delicious.
Whether you’re following a healthy eating plan or simply want a wholesome, flavorful dinner, these bowls are sure to become a new favorite!