Teriyaki Salmon Rice Bowl

My husband is Japanese-American and this is his comfort food. I have made it so many times I can do it in my sleep. The homemade teriyaki is so much better than bottled.

Ingredients

• 4 salmon fillets (6 oz each)
• 2 cups brown rice, cooked
• 2 cups broccoli florets
• 1 cup edamame
• ¼ cup coconut aminos
• 2 tbsp honey
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• Sesame seeds, green onions

Instructions

1. Make teriyaki: Simmer coconut aminos, honey, vinegar, and garlic until slightly thickened.
2. Cook salmon: Brush salmon with teriyaki. Bake at 400°F for 12-15 minutes. Brush with more sauce.
3. Steam vegetables: Steam broccoli and edamame until bright green and tender.
4. Assemble: Rice in bowls, top with salmon and vegetables. Drizzle remaining sauce, sprinkle sesame seeds and green onions.

Tips

• Do not overcook salmon — it should flake easily but still be moist.
• Use wild-caught salmon for best flavor and nutrition.