Teriyaki Salmon Rice Bowls

2 Reviews
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Photo: Brie Passano; Styling: Claire Spollen
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Serves 4 (serving size: 2/3 cup rice, 1/3 cup bell pepper, and 1 salmon fillet)
By Kate Parham Kordsmeier
March 2015
RECIPE BY Cooking Light

Add mushrooms, shredded carrots, or any veggies you have on hand to add even more color and crunch.

Ingredients

  • 1 1/2 tablespoons extra-virgin olive oil, divided
  • 1 red bell pepper, thinly sliced
  • 4 (4-ounce) salmon fillets
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup lower-sodium teriyaki sauce, divided
  • 2 (8 1/2-ounce) pouches precooked brown rice (such as Uncle Ben's)
  • 2 green onions, sliced

Nutritional Information

  • Calories 469
  • Fat 23g
  • Satfat 4.2g
  • Monofat 8.8g
  • Polyfat 5.8g
  • Protein 29g
  • Carbohydrate 39g
  • Fiber 3g
  • Cholesterol 62mg
  • Iron 2mg
  • Sodium 693mg
  • Calcium 17mg

How to Make It

Step 1

Heat a medium skillet over medium-high heat. Add 1 1/2 teaspoons oil. Add bell pepper to pan; sauté 2 minutes. Remove bell pepper from pan; set aside.

Step 2

Add remaining 1 tablespoon oil to pan. Sprinkle salmon with salt and pepper. Add to pan; cook 3 minutes. Turn salmon, and brush with 2 tablespoons teriyaki sauce. Cook 3 minutes.

Step 3

Prepare rice according to package directions.

Step 4

Divide rice among 4 bowls. Top each with bell pepper and 1 salmon fillet; drizzle remaining 2 tablespoons teriyaki sauce over bowls. Sprinkle with onions.

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Ratings & Reviews

4 1/2 stars

sandralm
November 14, 2015
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.

sandralm's Review

daneanp
March 02, 2015
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!