1 week ago

Teriyaki Salmon & Grain Bowl

Grain bowls are everywhere these days, and no wonder — they’re quick, easy and extremely versatile. They also solve just about every midweek dinner conundrum. If you’re trying to use up a bunch of vegetables, pile them on a bed of rice with a nice sauce and they’ll disappear. If your little ones are picky eaters, put out all the ingredients and let them build their own bowls. And if you’re trying to start the new year on a healthy note, grain bowls are a simple way to get more whole grains and vegetables in your diet.

For this simple one-pan wonder, we slather L&B Honey Ginger Teriyaki Marinade on salmon fillets and cook them ‘til they’re lightly charred. We use the same skillet and all those wonderful pan juices — plus a little aromatic sesame seed oil, garlic and chile pepper — to sauté the veggies. The result is a simple but deeply flavorful bowl. The bright, green veggies stay crisp and tender, and they’ve got a nice little kick. They taste wonderful with a bite of the teriyaki salmon, and we love how the rice soaks up all the spicy-sweet marinade. It’s the kind of bowl you could eat everyday and never get tired of it.

Tip: If you want to dress up your bowl, try adding garnishes like green onion, sesame seeds or pickled vegetables. You can also swap out the broccoli and bok choy for your family’s favorite veggies.

4 servings
Preparation time: 7 minutes
Cook time: 15 minutes

1 ½ cups brown rice, uncooked
4 4-oz skinless salmon fillets
2 tablespoons L&B Honey Ginger Teriyaki Grilling Sauce or Stonewall Kitchen Sesame Ginger Teriyaki Sauce
2 teaspoons sesame oil
1 teaspoon crushed garlic
1 long red chile, seeds removed, finely sliced
2 bunches broccolini, trimmed, stems halved
2 baby bok choy, leaves quartered lengthwise
1 tablespoon reduced-salt soy sauce


  1. Cook the brown rice according to the package instructions.
  2. Combine the salmon and teriyaki sauce in a shallow dish.
  3. Spray a large nonstick skillet with olive oil and set it over medium-high heat. Add the salmon fillets and cook for 2 to 4 minutes on each side, or until well seared on each side and cooked throughout. Remove and cover loosely with foil to keep warm.
  4. Return the pan to medium-high heat and add the sesame oil, garlic, chile and broccolini. Cook for 3 minutes.
  5. Add the bok choy and soy sauce, and cook for 3 minutes, or until the bok choy is tender.
  6. Divide the rice into each of the four bowls. Divide the broccolini and bok choy among the bowls, mounding it on top of the rice. Arrange the salmon next to the vegetables and serve immediately.

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