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Delicious Teriyaki Salmon Bowls with Crispy Crunchy Brussels Sprouts

Irresistibly Delicious Teriyaki Salmon Bowls with Crispy Brussels Sprouts

Enjoy Delicious Teriyaki Salmon Bowls with Crispy Crunchy Brussels Sprouts, a gourmet yet comforting meal.
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Course: Dinner
Cuisine: Asian
Keyword: Brussels sprouts, Gourmet, Healthy, quick meal, Salmon, Teriyaki
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2 bowls
Calories: 500kcal

Equipment

  • Bowl
  • Skillet

Ingredients

For the Marinade

  • 1/4 cup Coconut Aminos Can substitute with soy sauce
  • 2 tablespoons Apple Cider Vinegar Can substitute with rice vinegar
  • 2 tablespoons Honey Or use maple syrup for vegan option
  • 2 cloves Garlic, minced Use fresh for best flavor
  • 1 inch Ginger, finely grated Fresh ginger is preferable
  • 1/4 cup Orange Juice Can substitute with lemon juice
  • 1 pinch Chili Flakes Omit for milder flavor

For the Salmon Bowl

  • 1.5 lbs Skinless Salmon, cut into cubes Can substitute with tofu or chicken
  • 12 Brussels Sprouts, finely shredded Can substitute with kale or cabbage
  • 3 Persian Cucumbers, thinly sliced Other cucumber varieties can be used
  • 1 tablespoon Sesame Oil Can replace with olive oil
  • 1.5 cups Cooked Rice Quinoa or cauliflower rice can be used
  • 1 tablespoon Sesame Seeds For garnish

Instructions

Preparation

  • Marinate the Salmon: In a bowl, mix coconut aminos, apple cider vinegar, honey, garlic, ginger, orange juice, and chili flakes. Add the salmon cubes and let them marinate for 15-20 minutes.
  • Pickle the Cucumbers: In another bowl, combine sesame oil, coconut aminos, apple cider vinegar, and honey. Add the sliced cucumbers, pressing them down to submerge and marinate for 15 minutes.
  • Sauté Brussels Sprouts: Heat sesame oil in a skillet over medium-high heat. Add the Brussels sprouts and stir-fry for about 2 minutes; then add marinade and continue until tender, about 5-6 minutes.
  • Cook the Salmon: Wipe the skillet clean, then add remaining sesame oil. Cook marinated salmon cubes for 3 minutes on one side until golden, flip and cook for another 2 minutes. Add remaining marinade and reduce for 3 more minutes.
  • Assemble Bowls: Divide cooked rice between bowls, top with sautéed Brussels sprouts, salmon, and pickled cucumbers. Drizzle leftover pickling liquid over rice.
  • Garnish and Serve: Sprinkle sesame seeds over the top and serve immediately.

Notes

Optional: Add sliced avocado for a creamy contrast.

Nutrition

Serving: 1bowl | Calories: 500kcal | Carbohydrates: 45g | Protein: 30g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 90mg | Sodium: 600mg | Potassium: 700mg | Fiber: 5g | Sugar: 10g | Vitamin A: 200IU | Vitamin C: 15mg | Calcium: 50mg | Iron: 2mg