Teriyaki Salmon Bowls

Is there anything better than a bowl full of food?

Or anything better than a bowl? I’m talking a complete meal that fits snugly inside a bowl. A meal rounded out with a protein, some grains, and some delicious veg. Seriously, I need an answer to this question. I’m struggling to find a dinner more fit for a king (or a queen).

I’ve been experimenting with bowls for the past year. I’ve made ones without any meat (falafel is a favorite of mine) and these to-die-for Thai meatball bowls that reminded me of banh mi. The possibilities are endless and oh so good.

I haven’t eaten at Chipotle since the first food poisoning scare, but when I would go, I always got a bowl. They’re just so filling and you usually end up with more for your buck! Bowls continue to be popular on Pinterest and in homecook’s kitchens everywhere.

This recipe isn’t any different. I picked up a bag of frozen salmon while I was at the store this weekend and decided I wanted to revisit my bowl making skills. Brown rice, brussels sprouts, carrots and shiitake rounded out the bowl (no pun intended). Add a dollop of sambal sauce and a squirt of soy sauce and this bowl will be a regular for when you’re wanting to eat a healthy and hearty meal.

The teriyaki sauce was quick to make and tastes just as good, if not better, than the pre-made stuff. Usually I take the shortcut, but this was just easy and I already had everything on hand to whip it up real quick. I kind of wish I would have gotten fresh salmon to put in this bowl; the frozen stuff doesn’t have all of the color like fresh salmon does. It still tastes just as good, and is typically cheaper, it just doesn’t make for exceptional pictures.

The best thing about bowls is how they can be catered to your taste. If you want to try different veggies, or maybe you don’t like mushrooms, just find something that you do like and adapt the bowl to your taste. It’s that easy! There’s real no fails when it comes to the bowl world. Geeze, how many times can I write the word ‘bowl’ in this blog post? I think I’m setting a record at this rate.

Step-By-Step Instructions

Preheat oven to 425 degrees. Toss brussel sprouts and carrots with 1 tablespoon olive oil and season with salt and pepper and spread out on a baking sheet.

Roast for 20-25 minutes or until browned.

In a saucepan, stir together pineapple juice, soy sauce, brown sugar and corn starch. Cook over medium heat, stirring constantly, until thickened, about 4-5 minutes.

In a small skillet, heat remaining tablespoon of oil. Saute mushrooms for 1-2 minutes or until lightly browned.

Place mushrooms on baking sheet with cooke brussels sprouts. Top with salmon filets. Spoon teriyaki glaze over salmon.

Broil six inches away from heat for 3-4 minutes, or until fish flakes easily with a fork. Serve with sesame seeds, sambal and extra soy sauce.