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.
- 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
- 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.
- 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.
- Prepare rice according to package directions.
- 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.