Trim asparagus to remove woody ends and chop into 1-inch pieces. Season with salt (in moderation) and pepper. Teriyaki Salmon Rice Bowl Off-cuts or already diced Salmon are cheaper than good-looking fillets, and they are perfectly suitable for this dish. Meanwhile, heat a large skillet over medium heat until hot. Place salmon in a large baking dish and brush with 1 tablespoon of the teriyaki sauce. Drizzle teriyaki sauce and garnish … Add heaping portions of vegetable stir fry with rice to bowls and serve with salmon … Add 3/4 cup water, rice … Remove the salmon from the oven and spoon the teriyaki sauce over the salmon. To serve, add some rice to a bowl then top with the teriyaki salmon… Using ready-to-use Baby Spinach, I don’t need to wash or cut anything, and this ‘Teriyaki Salmon Rice Bowl… Toss with olive oil. Bake until cooked through, about 20 minutes. Bake until salmon … Add the bok choy and edamame and toss in the pan for 30 seconds. In 4 individual bowls, layer 1 cup of rice, ¼ of the veggies, and 1 piece of salmon. Remove from the heat. Place salmon in a bowl and cover with teriyaki sauce. Place salmon on the second-to-the-top rack and broil 5 to 8 minutes, or until crispy. Place marinated salmon skin side down and asparagus onto a parchment-lined baking sheet. Fluff the rice and add the rice vinegar for flavor and a little sticky texture. When the pan is hot, add the salmon and cook until caramelized on both sides.
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