Teriyaki Salmon Rice Bowls

 Teriyaki Salmon Rice Bowls

Teriyaki Salmon Rice Bowls

I'm not sure how Cooking Light could claim this as one of their recipes, since all this really is is just pan -seared salmon with teriyaki sauce on top. From their March 2015 issue, this dish is part of the 5-ingredient dish section and super fast. To me, this is a cop out of a recipe. While it is healthy and somewhat yummy, it's just teriyaki sauce on top of salmon, something anyone can whip up anytime without having to refer to a recipe. 

Yields 4 servings. 

Gather:

  • 1 1/2 tbsp extra-virgin olive oil, divided
  • 1 red bell pepper, thinly sliced
  • 4 (4oz) salmon fillets
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup lower-sodium teriyaki sauce, divided
  • 2 (8.5oz) pouches precooked brown rice (I just put some white rice in the rice cooker at the beginning)
  • 2 green onions, sliced

Make:

  1. Heat a medium skillet over medium-high heat. Add 1 1/2 tsps oil. Add bell pepper to pan; sauté 2 minutes. Remove bell pepper from pan; set aside.
  2. Add remaining 1 tbsp oil to pan. Sprinkle salmon with salt and pepper. Add to pan; cook 3 minutes. Turn salmon, brush with 2 tbsp teriyaki sauce. Cook 3 minutes. 
  3. Prepare rice according to package directions.
  4. Divide rice among 4 bowls. Top each with bell pepper and 1 salmon fillet; drizzle remaining 2 tbsp teriyaki sauce over bowls. Sprinkle with onions.