Teriyaki Salmon Veggie Bowl

The grilled salmon veggie bowl is a perfect balance of protein, complex carbohydrates, and fresh vegetables. This vibrant dish combines the rich flavors of teriyaki-glazed salmon with the nutty texture of quinoa and the crispness of green vegetables, topped off with a refreshing bite of pineapple. Let’s dive into how to create this wholesome meal.

The Recipe:

Grilled Salmon and Veggies

Ingredients:

• 4 salmon fillets
• 1/2 cup teriyaki sauce
• 1 cup quinoa
• 2 cups water
• 1/4 cup chopped parsley
• 1 cup green beans
• 1 cup snow peas
• 1 cup sliced pineapple
• Salt and pepper to taste

Instructions:

1. Marinate salmon in teriyaki sauce for 30 minutes.
2. Cook quinoa in water, following package instructions.
3. Steam green beans and snow peas until tender-crisp.
4. Grill salmon for 4-5 minutes per side.
5. Assemble bowl with quinoa, vegetables, salmon, and pineapple.

Detailed Preparation:

Salmon:

1. Start by marinating the salmon fillets in teriyaki sauce.
2. For best results, let them sit for 30 minutes to an hour.
3. Preheat your grill or grill pan to medium-high heat.
4. Grill the salmon for 4-5 minutes per side, or until it flakes easily with a fork. The teriyaki glaze will caramelize, creating a delicious crust.
5. For a smokier flavor, use a cedar plank on the grill.

Quinoa:

1. Rinse quinoa thoroughly to remove any bitterness.
2. Cook it in a 1:2 ratio with water.
3. Bring to a boil, then simmer for about 15 minutes until water is absorbed.
4. Let it stand, covered, for 5 minutes, then fluff with a fork and mix in chopped parsley.

Vegetables:

1. Steam green beans and snow peas for 3-4 minutes until bright green and tender-crisp.
2. Immediately plunge them into ice water to stop the cooking process and preserve their color and crunch.

Variations:

• Swap salmon for chicken, tofu, or shrimp
• Use brown rice or cauliflower rice instead of quinoa
• Try different vegetables like broccoli or asparagus
• Experiment with glazes: honey-mustard, lemon-dill, or miso

Time-Saving Tips:

• Prep vegetables and cook quinoa in advance
• Use pre-cut pineapple
• Consider using a meal prep container for easy assembly and storage

The Side Dishes:

Green Beans and Snow Peas:

• Steam together for 3-4 minutes.
• Season with a pinch of salt and a squeeze of lemon juice for extra flavor.

Quinoa with Chopped Parsley:

• After cooking quinoa, let it cool slightly and toss with finely chopped fresh parsley.
• Add a drizzle of olive oil and a pinch of salt to enhance flavors.

Sliced Pineapple:

• If using fresh pineapple, cut off the top and bottom, then slice off the skin.
• Cut into wedges or chunks as desired.
• For a caramelized touch, grill pineapple slices for 1-2 minutes per side.

Equipment & Ingredients:

To make your very own version of this recipe, you may consider purchasing the following items on Amazon:

Equipment:

1. Grill or Grill Pan
2. Rice Cooker
3. Steamer Basket
4. Meal Prep Containers
5. Instant-Read Thermometer

Ingredients:

1. Teriyaki Sauce
2. Quinoa
3. Cedar Planks

With these tools and ingredients, you’ll be well-equipped to create this delicious and nutritious grilled salmon veggie bowl. Remember, the key to a great meal is using fresh ingredients and balancing flavors and textures. Enjoy your culinary adventure!