Description
These Teriyaki Salmon Bowls with Crispy Brussels Sprouts are a flavorful and nutritious meal featuring marinated salmon, roasted Brussels sprouts, and a tangy honey mustard sauce served over rice or quinoa.
Ingredients
Scale
- 1 pound salmon fillets
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
- 1 pound Brussels sprouts, trimmed and halved
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon garlic powder
Instructions
- In a small bowl, combine soy sauce, honey, rice vinegar, grated ginger, garlic powder, and red pepper flakes to make the marinade.
- Place salmon fillets in a shallow dish and pour the marinade over them. Let marinate for at least 30 minutes or up to 2 hours in the refrigerator.
- Preheat grill or broiler. Toss Brussels sprouts with olive oil, salt, and black pepper.
- Grill or broil the marinated salmon and Brussels sprouts for 5–7 minutes per side, or until cooked through and slightly charred.
- In another small bowl, mix together mayonnaise, Dijon mustard, honey, lemon juice, and garlic powder to make the sauce.
- Assemble bowls by placing cooked rice or quinoa at the base, topping with salmon and Brussels sprouts, and drizzling with the prepared sauce.
Notes
- You can substitute quinoa with brown rice for added fiber.
- Try adding sliced avocado or a soft-boiled egg for extra richness.
- To make this dish gluten-free, use tamari instead of soy sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 14g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 65mg