Sunday, April 11, 2010

Teriyaki Salmon Rice Bowl

Spicy and sweet salmon on top of delicious, nutritious, and flavor packed brown rice and edamame.
Easily turn this into a vegetarian dish by replacing the salmon with tofu!

2 6oz salmon filets
1/2 cup dry brown rice
1 cup frozen shelled edamame

Teriyaki Sauce
1 tbsp packed brown sugar
4 tbsp  low sodium soy sauce
1/8 tsp dark sesame oil (a couple splashes)
 1/2 to 1 tsp chile-garlic sauce 
(depending on how spicy you want it)

Preheat oven to 400F

Put salmon on a baking sheet skin side down
Combine sauce ingredients in a small sauce pan, whisk to combine and heat over medium high heat stirring constantly until it starts to reduce and get thick (make sure it does not burn)

Pour about 1/3 of the sauce into a separate bowl and reserve the rest in pan over low heat to keep it warm

Use a basting brush to brush sauce from bowl onto salmon
(Periodically use remaining sauce from bowl to baste salmon while it is baking)
Bake salmon for 20-30 minutes until it flakes easily with a fork and firm to the touch

Cook rice according to package omitting any salt and fat
Cook edamame according to package omitting any salt and fat

Divide rice into two bowls, top each serving with 1/2 cup edamame and one salmon filet (skin removed)
Drizzle the remaining sauce (from the pan) over each salmon filet

Servings 2
Per serving: 600 calories

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