Description
A weeknight game-changer featuring sweet-salty teriyaki-glazed salmon paired with crunchy roasted brussels on a bed of rice or greens.
Ingredients
Scale
- 4 salmon fillets
- 1 lb Brussels sprouts, trimmed and halved
- 1–2 tbsp olive oil
- Salt, to taste
- 1/4 cup soy sauce
- 2 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 garlic clove, minced
- 1 tsp cornstarch mixed with 1 tbsp cold water
- Rice or greens, for serving
- Sliced scallions, for garnish
- Toasted sesame seeds, for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- Trim and halve the Brussels sprouts, toss with olive oil and a pinch of salt, and roast on a rimmed sheet pan for 18–20 minutes until caramelized.
- While the Brussels roast, pat the salmon fillets dry, season lightly, and sear skin-side down in a hot skillet for 3–4 minutes.
- Finish the salmon in the oven until it reaches 125–130°F for medium-rare or 145°F for well-done.
- Prepare the teriyaki by simmering soy sauce, honey/maple syrup, rice vinegar, sesame oil, minced garlic, and cornstarch slurry until glossy.
- Assemble the bowls with rice or greens, salmon, Brussels, sliced scallions, and sesame seeds.
Notes
For maximum crispness, toss Brussels with cornstarch before oil and roast without crowding. Use an instant-read thermometer for precise salmon doneness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting and Searing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 60mg