Teriyaki Salmon With Rice & Vegetables - Favorite Weekly Meal Prep

mirin

🥗Healthier: rice vinegar

💰Cheaper: white wine

Rice vinegar offers acidity, while white wine is a more affordable option.

sake

🥗Healthier: cooking wine

💰Cheaper: white grape juice

Cooking wine can substitute for sake, and grape juice is a non-alcoholic alternative.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed, while white sugar is often cheaper.

salmon fillets

🥗Healthier: trout

💰Cheaper: canned salmon

Trout is a healthier alternative, while canned salmon is budget-friendly.

Slice 4 slices of lemon for the salmon.

Cut the top and bottoms off of the onions, then peel the outer layer and roughly chop them.

Chop the mushrooms, including the stems, and set aside.

Cut the broccoli florets to your liking, saving the stem for other dishes.

Preheat the oven to 375°F.

Cut the salmon fillet into three equal pieces, drizzle with olive oil, and season with salt and pepper.

Lay the lemon slices on top of the salmon pieces, wrap them in aluminum foil, and pinch to keep shut.

Place the salmon in the oven for 10-12 minutes (or up to 17 minutes for larger fillets).

Boil water in a pot to steam the broccoli, placing the broccoli in a steamer above the pot.

Steam the broccoli for a couple of minutes until deep green, then shock in cold water to stop cooking.

Heat a pan on medium heat and cook down the mushrooms with a bit of salt until dark and shrunk, then transfer to a bowl.

In the same pan, heat olive oil and cook the onions until slightly brown.

Boil the frozen peas in water for about a minute until soft.

Check the salmon after 12 minutes with a fork to ensure it is cooked through.

Plate the jasmine rice, then add broccoli, onions, mushrooms, peas, and the salmon on top, finishing with homemade teriyaki sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens