Bourbon Teriyaki Salmon Bowls

Hey there, friends, and happy spring!!

Even if it’s still cold here, I’m still glad to know we’re heading into longer and sunnier days, with blooming flowers and warm weather on the horizon. Really glad. Really.

I think, after missing seasons for so long while we lived in Hawaii, I’ve reached the point where I’m just over winter. Fall, yes. Winter…meh.

But this particular dish is one you can enjoy in just about any kind of weather. Even though in winter, I tend to favor heartier proteins than fish, I’m always up for a salmon bowl.

Salmon + rice + veggies = a perfect, tasty, and healthy combination you can make in a hurry and enjoy lots of ways. This particular one is a favorite.

Delicious teriyaki marinated salmon, buttery rice, crisp steamed broccoli. It’s delicious every time, pretty calorie friendly, and lip-smackingly delicious.

Not to mention, it looks pretty damn, well, pretty in the bowl.

If you haven’t noticed, pretty yummy food is kind of my jam.

Bourbon Teriyaki Salmon Bowls

Serves 2.

What You’ll Need:

For the teriyaki marinade {optional}:

  • 3 tbsp brown sugar
  • 3 tbsp bourbon
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp fresh ginger, peeled and grated
  • 1 tbsp fresh lime juice
  • 3 garlic cloves, minced
  • freshly ground black pepper to taste

For the bowl:

  • 1 cup teriyaki marinade {or your favorite teriyaki sauce}
  • 1 lb salmon fillet, cubed
  • 1 cup cooked rice
  • 1 cup broccoli florets
  • 3-4 tbsp butter
  • salt and freshly ground pepper to taste

How to Make Them:

1. Combine all the bourbon teriyaki marinade items in a large zip-loc bag. Skin the salmon and slice into chunks, and add to the bag. Seal the bag, and let sit in the refrigerator for at least an hour.

2. Start by cooking the rice. If you don’t have a rice cooker, add 2 cups of water into a large saucepan and mix in a good pinch of salt. Bring the water to a boil. Add 1 cup of rice to the boiling water and give it a stir with a wooden spoon, just enough to separate the rice. Turn the heat down to low and cover the pot, and let simmer for about 15 minutes. Remove from the heat and let steam in the pot an additional 5 minutes. Easy peasy.

3. In a large saucepan, place a steamer insert and fill the pan with water to just below the insert. Bring the water to a boil. Add the broccoli florets and cover. Let the broccoli steam until tender, or about 5 minutes.

4. Set a large skillet over medium heat. Add a dash of olive oil to the skillet and let heat. Add the salmon and cook, stirring periodically so you can make sure each piece gets turned. Cook salmon about 5-7 minutes until the pieces are starting to brown lightly and flake slightly when pressed with a fork.

Note: If you’re worried about cooking the fish all the way through, sear lightly on the stove to start with and set the skillet to finish in a 400 degree oven {5-8 minutes). So what is “done” for salmon? Well, USFDA recommends 145F, a level that greatly reduces the risk of any harmful organisms your fish might carry. About 125-140 is considered medium to medium-well, though, and any higher than that, and your fish can get pretty chalky and dry.

4. Layer a bowl with rice, teriyaki salmon, and broccoli. Season with salt and freshly ground pepper to taste. Enjoy!

Sound too easy? It really is that simple.

Sometimes, we all need a reminder that not only does good food not have to be difficult, but that it really helps to have some easy and healthy recipes handy for those long tiring work days where you really don’t want to cook and want to call out for pizza.

Who else is excited for spring? Or are you still waiting for more snow?

About the ChefKristin

Career Army officer with a tendency toward workaholism. On the side, self taught cook, carpenter, and gardener, working to build a beautiful life for my family. Trying to tilt my balance in the right direction.

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