Teriyaki Salmon Rice Bowls
Add mushrooms, shredded carrots, or any veggies you have on hand to add even more color and crunch.
Recipe by Cooking Light March 2015
Add mushrooms, shredded carrots, or any veggies you have on hand to add even more color and crunch.
Possibly one of the easiest CL meals I've made yet. I did change one thing - I simmered about 3/4 teriyaki sauce in a saucepan down to about 1/2 cup, then added some cornstarch mixed with water to thicken it up like a glaze. Fabulous. Next time, more veggies. Endless variations. Really enjoyed the packaged brown rice more than I thought I would. DH loved it too. Will definitely add this to our regular rotation.
This was soooo easy and delicious! Sauteed the red pepper with very small broccoli florets, then added mushrooms. When cooking the salmon, I used Whole Foods teriyaki sauce (closest thing to my own recipe and NO high fructose corn syrup). Cooked a little longer than the 3 mins/side due to varied thickness of the salmon filets. It all came together in about 30 minutes. Even my non-fish-eating 12 yr old daughter loved it. Highly recommend!
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