Teriyaki Salmon and Broccolini Grain Bowl with Veggies

 

Ever Ready is adding another new recipe to your collection of Powerhouse Grain Bowls

Baked Teriyaki Salmon and Broccolini Bowl 
Cook's Notes:
A quick, healthy, and nourishing weekday meal made in under 30 minutes. The recipe serves 2. I researched to find a more nutritious, prepared Teriyaki sauce option. This one was a winner, Kikkoman Teriyaki Baste and Glaze, which has less than half the sodium level of most products without compromising the taste. I included homemade Teriyaki in this recipe as an alternative. This recipe serves two.

Bowl Ingredients:

• 2 (6 oz) skinless salmon fillets
• 1 green onion, chopped (optional)
• 1 teaspoon sesame seeds
• Thinly sliced cucumber and mini red peppers
• 1 small bunch broccoli or broccolini, ends trimmed
• 4 cups prepared Jasmine brown rice
• Optional: 1 cup fresh pineapple, small pieces

Teriyaki Sauce Ingredients: 

• 6 tablespoons low-sodium soy sauce
• 8 tablespoons orange juice
• 3 tablespoons honey
• 2 tablespoons packed light brown sugar
• 1 tablespoon minced garlic (3 cloves)
• 1 tablespoon minced peeled fresh ginger
• 1- 1/2 tablespoons fresh lemon juice
• 1 heaping tablespoon of cornstarch

Teriyaki Sauce Shortcut: Use Kikkoman Teriyaki Baste and Glaze

Directions:

• Preheat oven to 400 degrees and spray a small baking dish with non-stick cooking spray.
• In a small saucepan, whisk together cornstarch and orange juice. Add in honey, brown sugar, minced garlic, ginger, and lemon juice. 
• Let the mixture boil, whisking constantly, for 1 minute. Remove from heat and let cool slightly.
• Place salmon in a baking dish, then pour teriyaki sauce over the salmon, reserving 3 tablespoons. Sprinkle with green onions and sesame seeds.  
• Add in broccoli or broccolini florets and cover with foil.
• Bake in a preheated oven for 12 -15 minutes, or until the salmon has cooked through (cooking time varies depending on the thickness of the salmon). Another option is to grill the salmon and brush the glaze on while cooking.
• Serve the salmon warm over the Brown Jasmine rice, topped with some of the reserved teriyaki sauce from the baking dish. 

COOK'S NOTE: Dwell in the possibilities-doesn't a Peanut Chickpea Protein Powerhoue Bowl sound good?