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Fish & Seafood

Teriyaki Salmon Bowl

A bowl of Teriyaki marinated pan seared salmon with sauteed carrots, bok choy , red peppers and edamame over quinoa with chopsticks over a blue tablecloth

We all have the same dinner conundrum… how do I serve my family a healthy meal but get it on the table fast during a busy weeknight???

What if I told you that this teriyaki marinated pan seared salmon with sauteed veggies and quick cooking quinoa is a fast weeknight dinner that is tasty AND healthy??

You’d say “Let’s start cooking!”

Let’s start with the marinade.  Measure out 1/4 cup of soy sauce, 2 tablespoons of honey, 2 tablespoons of rice wine vinegar, 2 grated garlic cloves, 1 tablespoon of grated fresh ginger and 1/4 teaspoon of crushed red pepper flakes.  Combine in a small bowl


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Place four 4 ounce skinless salmon fillets in a small dish and spoon the marinade over each one.  We’re going to let this marinade this for about 20 minutes, flipping halfway through

Set aside while we prep the rest of the ingredients

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Thinly slice 1 large head of bok choy and cut one medium sized red bell pepper into strips.  Peel 2-3 carrots and thinly slice on a diagonal

Wipe 6 ounces of baby bella mushrooms clean and thinly slice

Slice 4 scallions on a diagonal and separate with whites from the greens.  We’re going to saute the whites and garnish with the greens

Lastly we’ll need 2 cups of shelled edamame

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Heat a large saucepan over medium-high heat and add a tablespoon of olive oil

Add in the bok choy and the carrots.  Saute for about 7 minutes

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Add the sliced mushrooms and red peppers into the pan and saute for 5 minutes

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Add in the edamame, scallion whites and half the salmon marinade

Cook for another minute or two and remove the vegetables to a large bowl

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Wipe out the pan and add in another tablespoon of olive oil

When the pan is hot, add in the salmon fillets.  Cook for about 3 minutes and then flip Add in the remaining marinade and cook for 3-4 minutes until the thickest part of the fish can be easily pierced by a knife

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For assembly, add the desired amount of cooked quinoa to each bowl along with a serving of vegetables, a salmon fillet and garnish with the green scallions and sesame seeds

Click here for our easy method to cook quinoa

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And there you have a simple and healthy meal you can feel good about serving your family during a busy weeknight!

A bowl of Teriyaki marinated pan seared salmon with sauteed carrots, bok choy , red peppers and edamame over quinoa with chopsticks over a blue tablecloth

Enjoy!

Simply Sundays ~ Teriyaki Salmon Bowl

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients

For the marinade

1/4 cup of soy sauce

2 tablespoons of honey

2 tablespoons of rice wine vinegar

2 grated garlic cloves

1 tablespoon of grated fresh ginger

1/4 teaspoon of crushed red pepper flakes

For the bowl ingredients

 4 ounce skinless salmon fillets

1 large head of bok choy

1 medium sized red bell pepper

2-3 carrots

6 ounces of baby bella mushrooms

4 scallions

2 cups of shelled edamame

2 tablespoons of olive oil, divided

Cooked quinoa

Sesame seeds for garnish

Directions

Let’s start with the marinade.  Measure out 1/4 cup of soy sauce, 2 tablespoons of honey, 2 tablespoons of rice wine vinegar, 2 grated garlic cloves, 1 tablespoon of grated fresh ginger and 1/4 teaspoon of crushed red pepper flakes.  Combine in a small bowl

Place four 4 ounce skinless salmon fillets in a small dish and spoon the marinade over each one and let marinate for 20 minutes flipping halfway through; set aside

Thinly slice 1 large head of bok choy and cut one medium sized red bell pepper into strips.  Peel 2-3 carrots and thinly slice on a diagonal.  Wipe 6 ounces of baby bella mushrooms clean and thinly slice. Slice 4 scallions on a diagonal and separate with whites from the greens.  Lastly we’ll need 2 cups of shelled edamame

Heat a large saucepan over medium-high heat and add a tablespoon of olive oil; add in the bok choy and the carrots.  Saute for about 7 minutes

Add the sliced mushrooms and red peppers into the pan and saute for 5 minutes; add in the edamame, scallion whites and half the salmon marinade

Cook for another minute or two and remove the vegetables to a large bowl

Wipe out the pan and add in the other tablespoon of olive oil

When the pan is hot, add in the salmon fillets.  Cook for about 3 minutes and then flip Add in the remaining marinade and cook for 3-4 minutes until the thickest part of the fish can be easily pierced by a knife

For assembly, add the desired amount of cooked quinoa to each bowl along with a serving of vegetables, a salmon fillet and garnish with the green scallions and sesame seeds

Tools used to make this recipe

Cuisinart Boxed Grater

Architec Carving Board, Gripperwood

Mini Prep Glass Bowl

Cooks Standard Multi-Ply Clad Stainless Steel Tagine and Extra Glass Lid, 4.5-Quart

Zelite Infinity Santoku Knife

© Simply Sundays 2020
All rights reserved

 

3 comments on “Teriyaki Salmon Bowl

  1. Robert Rodriguez

    Yup.. making these things week

  2. Pingback: Teriyaki Salmon Bowl — Simply Sundays! | My Meals are on Wheels

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