EFK Kitchen Ready
EFK Teriyaki Salmon Bowls
Glazed salmon over rice with crisp-tender vegetables and a simple homemade teriyaki-style sauce. The bowls are balanced for four full dinner portions.
From the EFK recipe collection
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Yield
- 4 bowls / 4 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Whisk soy sauce, mirin, honey, rice vinegar, ginger, garlic, and sesame oil together. Reserve half for cooking; toss salmon with the other half for 10 minutes in the refrigerator.
- 2. Heat a large skillet over medium-high with 1 teaspoon oil. Cook broccoli and bell pepper until crisp-tender, 5 to 7 minutes. Add edamame for the last 2 minutes, then transfer vegetables to a bowl.
- 3. Wipe the skillet, add remaining oil, and cook salmon until browned and it reaches 145°F, turning carefully as needed.
- 4. Bring the reserved clean sauce to a simmer in the skillet. Stir in cornstarch slurry and cook 1 to 2 minutes until glossy. Return salmon briefly and coat with sauce.
- 5. Divide rice and vegetables among four bowls. Top with salmon, scallions, sesame seeds, and any remaining cooked sauce.
Equipment
de Buyer Country Chef Pan or large skillet; BlueStar range; Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; mixing bowls; instant-read thermometer
Food safety & storage
Keep raw salmon refrigerated. Any sauce that contacts raw fish must be cooked before serving; this recipe reserves a clean portion instead. Cook fish to 145°F. Refrigerate leftovers within 2 hours and use within 3 to 4 days.
View this recipe on the original EFK website ↗