Salmon & Asparagus Teriyaki Rice Bowl



3/4 Pound salmon — fresh or completely defrosted frozen

1/2 Pound asparagus

3 Cups prepared rice

1/4 Cup finely minced celery

1/4 Cup finely minced sweet onion

1/4 Cup finely minced sweet red pepper

1 Green onion sliced thin

Teriyaki Sauce:

1/2 Cup water

1/4 Cup soy sauce

2 Tablespoons light brown sugar

1/2 Tablespoon honey

1/2 Teaspoon ground ginger

1/2 Teaspoon crushed or finely minced garlic

1/2 Teaspoon of sesame seed oil


Prepare rice according to directions on package.

Rinse and prepare vegetables. Combine in a bowl: Cut the tough stem sections off the asparagus and chop into bite-sized segments. Core and deseed 1/4 of a sweet red pepper and finely chop. Cut celery stalk lengthwise into quarters then slice into small pieces. Remove roots from green onion and cut into thin slices. Finely mince sweet onion.

To make the teriyaki sauce, combine the following in a bowl: Water, soy sauce, brown sugar, honey and sesame seed oil. Remove skin from the ginger and finely mince it. Crush or finely mince garlic.

Preheat a deep skillet over medium heat. Pour in 1/2 of teriyaki sauce. Put salmon in half of the pan and vegetables in the other half. Saute both for five minutes, then flip the salmon and saute both for another five minutes. Gently break the salmon into flakes and saute for another two minutes until totally cooked through.

Gently stir the rice into the salmon and vegetable with the second half of the teriyaki sauce.

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