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Easy Teriyaki Salmon Power Bowl Recipe with Brown Rice and Edamame

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A quick and nourishing power bowl featuring wild-caught salmon, brown rice, and edamame, topped with a homemade sweet and savory teriyaki glaze. Perfect for busy weeknights and meal prep.

Ingredients

  • Fresh salmon fillets (6 oz / 170 g each) – wild-caught if possible
  • Olive oil (1 tablespoon)
  • Salt and freshly ground black pepper – to taste
  • Soy sauce (1/4 cup / 60 ml) – low sodium preferred
  • Brown sugar or honey (2 tablespoons)
  • Fresh ginger, grated (1 teaspoon)
  • Garlic, minced (1 clove)
  • Rice vinegar (1 tablespoon)
  • Water (2 tablespoons)
  • Cornstarch (1 teaspoon)
  • Brown rice (1 cup / 190 g, uncooked)
  • Frozen shelled edamame (1 cup / 150 g)
  • Green onions, thinly sliced (2 stalks)
  • Sesame seeds (1 tablespoon)
  • Optional: sliced avocado or steamed broccoli

Instructions

  1. Rinse 1 cup (190 g) of brown rice under cold water until the water runs clear.
  2. In a medium saucepan, combine the rice with 2 1/2 cups (600 ml) water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
  3. About 10 minutes into cooking, add 1 cup (150 g) of frozen shelled edamame on top of the rice, cover again, and let them steam together for the remaining 10 minutes.
  4. While rice cooks, whisk together 1/4 cup (60 ml) soy sauce, 2 tablespoons brown sugar, 1 teaspoon grated fresh ginger, 1 minced garlic clove, 1 tablespoon rice vinegar, and 2 tablespoons water in a small bowl.
  5. In a separate small cup, mix 1 teaspoon cornstarch with 1 tablespoon cold water until smooth. Pour this slurry into the sauce mixture and stir well.
  6. Transfer the sauce to a small saucepan over medium heat. Bring to a gentle boil, stirring constantly until it thickens into a glossy glaze, about 3 minutes. Remove from heat and set aside.
  7. Heat 1 tablespoon olive oil in a non-stick skillet over medium-high heat. Season salmon fillets with salt and pepper.
  8. Place salmon skin-side down (if skin-on) and cook for 4-5 minutes until the edges are opaque and the skin is crisp.
  9. Flip the fillets carefully and cook for another 3-4 minutes until salmon is cooked through but still moist inside.
  10. Fluff the rice and edamame mixture with a fork and divide between bowls. Place a salmon fillet on top of each bowl.
  11. Drizzle the teriyaki glaze generously over the salmon and rice.
  12. Garnish with sliced green onions and a sprinkle of sesame seeds. Add optional avocado slices or steamed broccoli for extra color and nutrition.
  13. Serve immediately while warm.

Notes

Do not lift the lid while cooking brown rice to ensure proper cooking. Sear salmon skin-side down for crispy texture and moisture retention. Whisk cornstarch slurry well to avoid lumps in the sauce. Remove teriyaki glaze from heat once it coats the back of a spoon to prevent over-thickening. Add edamame halfway through rice cooking to avoid overcooking.

Nutrition

Keywords: teriyaki salmon, power bowl, brown rice, edamame, quick dinner, healthy meal, gluten-free, dairy-free, meal prep

Find it online: https://yumbelle.com/easy-teriyaki-salmon-power-bowl-recipe-with-brown-rice-and-edamame/