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Teriyaki Salmon with Veggie Rice is a delightful dish that brings together the umami flavors of Japanese cuisine in a wholesome, quick meal option. Whether you're looking for a weeknight dinner solution or a meal prep idea that satisfies, this dish is a fantastic choice that is both nutritious and easy to prepare. The combination of succulent salmon with a vibrant mix of vegetables over a bed of rice makes for a balanced meal that is not only pleasing to the palate but also visually appealing.

Quick Teriyaki Salmon with Veggie Rice

Experience the deliciousness of homemade Teriyaki Salmon with Veggie Rice, a quick meal that balances flavor and nutrition. This dish showcases succulent salmon paired with a vibrant mix of colorful vegetables over fluffy rice, making it as pleasing to the eye as it is to the palate. With the added benefit of a customizable homemade teriyaki sauce, you can control the ingredients for healthier options. Perfect for family dinners or meal prep, this recipe is sure to delight!
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Ingredients
  

For the Teriyaki Salmon:

2 salmon fillets (6 oz each)

1/4 cup soy sauce (or tamari for gluten-free)

2 tbsp honey or maple syrup

1 tbsp rice vinegar

1 clove garlic, minced

1 tsp fresh ginger, grated

1 tsp sesame oil

Sesame seeds (for garnish)

Chopped green onions (for garnish)

For the Veggie Rice:

1 cup jasmine or basmati rice

2 cups water or vegetable broth

1 cup mixed vegetables (such as bell peppers, carrots, and peas)

1 tbsp olive oil

1 tsp soy sauce (or tamari)

Salt and pepper, to taste

Instructions
 

Prepare the Rice:

    - Begin by rinsing the rice under cold running water until it runs clear. In a medium saucepan, combine the rinsed rice with water or vegetable broth and bring to a boiling point.

      - Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until all the liquid has absorbed. After cooking, remove from heat and allow it to rest with the lid on for an additional 5 minutes. Fluff the rice with a fork before serving.

        Cook the Vegetables:

          - In a large skillet set over medium heat, add olive oil. Once the oil is hot and shimmering, introduce the mixed vegetables into the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender yet retain their vibrant colors.

            - Stir in 1 teaspoon of soy sauce and season with salt and pepper to taste. Mix well to ensure all vegetables are coated with the seasoning and set aside.

              Prepare the Teriyaki Sauce:

                - In a small bowl, whisk together the soy sauce, honey or maple syrup, rice vinegar, minced garlic, grated ginger, and sesame oil until well combined. This will be your flavorful teriyaki sauce.

                  Cook the Salmon:

                    - In the same skillet used for cooking the vegetables, add a little more oil if necessary, and heat over medium-high. Place the salmon fillets in the skillet, skin-side down, and allow them to cook undisturbed for about 4 minutes.

                      - Carefully flip the fillets over and pour half of the prepared teriyaki sauce over the salmon. Cook for an additional 3-4 minutes, or until the salmon is fully cooked and flakes easily when tested with a fork.

                        Plate Your Dish:

                          - To serve, place a generous scoop of the veggie rice on each plate. Position the teriyaki salmon atop the rice and drizzle the remaining teriyaki sauce generously over the salmon.

                            - Finish your presentation with a sprinkle of sesame seeds and a scatter of chopped green onions for a fresh touch.

                              Enjoy Your Meal!

                                - Serve immediately, and relish the delightful combination of flavors in your Quick Teriyaki Salmon with Veggie Rice!

                                  Prep Time, Total Time, Servings: 10 minutes | 30 minutes | Serves 2