Teriyaki Salmon & Vegetable Rice
A quick and delicious dish featuring grilled salmon, fresh vegetables, and fluffy rice, perfect for a weeknight dinner.
Ingredients
Main Ingredients
- 4 pieces Grilled salmon filet Marinate with teriyaki sauce for at least 30 minutes.
- 1/2 cup Teriyaki sauce Store-bought or homemade both work well.
- 2 cups Rice Cook according to package instructions.
- 2 cups Steamed broccoli
- 2 pieces Carrots Cut into sticks or rounds.
- 1 cup Edamame Use fresh or frozen.
- 2 cups Mixed greens
- 1 piece Cucumber Sliced.
- 1/2 cup Shredded carrots
- 2 tablespoons Sesame seeds For garnish.
Instructions
Preparation
- Marinate the salmon filet with teriyaki sauce for at least 30 minutes.
- Cook rice according to package instructions.
- Steam broccoli, carrots, and edamame in a separate pot until tender.
- Prepare the salad by mixing mixed greens, cucumber slices, and shredded carrots in a bowl.
Cooking
- Grill the marinated salmon filet until cooked through.
Serving
- Serve the grilled salmon on a bed of rice with steamed vegetables on the side.
- Sprinkle sesame seeds on top and drizzle extra teriyaki sauce if desired.
Notes
Store leftovers in an airtight container in the fridge for 2-3 days. Reheat before serving. You can also swap salmon for chicken or tofu for variety.