Teriyaki Salmon Bowls with Sesame Ginger Greens

This week I’m sharing one of our favorite recipe, a restaurant style Teriyaki Salmon. These salmon bowls are topped with delicious and healthy Ginger Sesame Greens with Rice to make it a complete meal.

These flavour-packed bowls make the perfect quick and easy weeknight dinner. They are also great to make for a casual gathering of friends, as you can easily multiply the amount of salmon and bake it all at once in the oven and make a wok full of veggies and boil a pot of rice.

As an added bonus I highly recommend you make the teriyaki sauce at home. It’s easy, quick + you get to control the flavor, added salt, store bought can be very salty and a lot of time lacks the flavor.

For the greens, you can choose a combination of different greens, I recommend at least two. Top favorites are bok choy, gialan (Chinese broccoli), snow peas, broccoli, broccolini, green beans, Brussel sprouts, baby spinach, baby kale, chard etc. If you prefer, you could also swap the salmon for chicken, shrimp or go veg and use firm tofu. All options are delicious.

Tanks recipe can easily double or triple to feed a crowd. This recipe is for 4 adults.

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Teriyaki Salmon Bowls with Sesame Ginger Green Vegetables, SERVES 4

• GINGER SESAME GREEN VEGETABLES
• 5-6 cups of greens – My favorites are: Asparagus, Green beans, Bok choy, Gialan (Chinese broccoli) , Snap peas, broccoli, broccolini, baby spinach, baby kale etc. Use any combination you like, at least 2
• 3-5 pieces shiitake mushrooms, sliced
• 3 small cloves fresh garlic, finely chopped or grated
• 1-inch piece of fresh ginger, finely chopped or grated
• 1-2 tablespoons sesame oil
• 1/2 cup veggie broth + 1 tablespoon cornstarch mixed to a slurry
• 1 cup Basmati or Thai Jasmine rice
• water or broth to cook the rice
• 11/2 pound fresh salmon bbq cut or fillets, wild preferred
• green onions and sesame seeds to garnish
• HOMEMADE TERIYAKI SAUCE
• ¾ cup low-sodium soy sauce or tamari
• 2 fat garlic cloves, chopped, about a tablespoon
• 1 tablespoon ginger, chopped
• ⅓ cup maple syrup or honey
• 1 tablespoon hot chili sauce, optional but recommended, I like Korean gochujang or samba oleak
• 1 tablespoon roasted sesame oil
• 1 tablespoon cornstarch
• ½ cup water

1. TERIYAKI SAUCE In a small saucepan set over medium-high heat, bring soy sauce (or gluten-free tamari), maple or honey, garlic, ginger, chili paste and sesame oil to a boil. Reduce heat to medium-low and simmer, stirring frequently, about 5 minutes. (Strain to discard the garlic and ginger if you wish)
2. Mix the cornstarch and water in a small bowl. Pour the cornstarch slurry into the sauce and simmer for 2 minutes longer until thickened. 
3. Makes 1 cup. Refrigerate the leftover in a clean glass jar, use within a month.

Teriyaki Baked Salmon & Sesame Ginger Vegetables

1. Steam the rice as you normally you would. Preheat the oven to 350° F.
2. Brush the salmon thickly with teriyaki sauce all over and bake the salmon for 8-10 minutes depending on the thickness of the fillet.
3. Heat a wok or frying pan, add the sesame oil, and the vegetables, ginger, and garlic.
4. Sauté the veggies on medium heat until bright green and slightly wilted, about 2-3 minutes. Pour the cornstarch slurry and cook till thickened.
5. Serve with hot rice, baked teriyaki salmon, then topped with extra sesame seeds and green onions.