Roasted Teriyaki Salmon & Brussels Sprouts
over rice

Name: Roasted Teriyaki Salmon & Brussels Sprouts
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2/3 cup Jasmine rice, uncooked; 3 cloves Garlic, minced; 1/4 cup Tamari; 1 Tbsp Vinegar, rice; 1 cup + 1/4 cup Water; 1/4 cup Honey; 2 Tbsp Cornstarch; 1 Tbsp Oil, toasted sesame; 1 1/2 lbs Salmon; 1/4 cup + 1/4 cup Teriyaki sauce (homemade, ingredients listed separately); 2 Tbsp Cilantro, chopped; 2 tsp Sesame seeds; 1/2 Lemons, sliced into wedges; 1 1/2 lbs Brussels sprouts, trimmed and halved; 1 Tbsp Oil, cooking; 1/4 cup Teriyaki sauce (homemade, ingredients listed separately); 2 tsp Sesame seeds

Active: 30 min Total: 45 min

Original GF Paleo Vegetarian

Roasted Teriyaki Salmon & Brussels Sprouts

This homemade teriyaki sauce does triple duty to flavor roasted salmon, brussels sprouts, and tomorrow night's tofu lettuce cups! Make extra to save for later and ditch the store bought bottles.

Dependency

Slow Cooker Moroccan Chicken

Ingredients

Metric

Servings:

Rice:

Jasmine rice, uncooked - 2/3 cup

Teriyaki Sauce (for 2 dinners):

Garlic - 3 cloves , minced
Tamari - 1/4 cup
Vinegar, rice - 1 Tbsp
Water - 1 cup + 1/4 cup
Honey - 1/4 cup
Cornstarch - 2 Tbsp
Oil, toasted sesame - 1 Tbsp

Roasted Teriyaki Salmon:

Salmon - 1 1/2 lbs
Teriyaki sauce (homemade, ingredients listed separately) - 1/4 cup + 1/4 cup
Cilantro - 2 Tbsp , chopped
Sesame seeds - 2 tsp
Lemons - 1/2 , sliced into wedges

Roasted Teriyaki Brussels Sprouts:

Brussels sprouts - 1 1/2 lbs , trimmed and halved
Oil, cooking - 1 Tbsp
Teriyaki sauce (homemade, ingredients listed separately) - 1/4 cup
Sesame seeds - 2 tsp

Prep

Rice - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Make teriyaki sauce - This makes enough for two nights. Mince garlic. Combine garlic, Tamari, rice vinegar, first part of water, and honey in a small saucepan. Bring to a boil. Mix cornstarch with second part of water (making sure it’s cold). Pour cornstarch mixture into saucepan and simmer until sauce has thickened. Remove from heat and stir in toasted sesame oil. (Can be done up to 5 days ahead)
Salmon - Rinse and pat dry and place into a parchment-lined baking pan.
Brussels sprouts - Trim off stems and halve or quarter (halve for smaller brussels sprouts, quarter for larger ones). (Can be done up to 4 days ahead)

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Make

Heat oven to 425F / 218C. Situate racks so brussels sprouts and salmon can both fit.
Toss brussels sprouts with cooking oil and some salt and pepper. Spread out onto a sheet pan and roast for 20 to 25 minutes, shaking once.
Coat salmon with first part of teriyaki sauce. Bake for 15 to 25 minutes, depending on thickness of the salmon and your desired doneness (1 ½” / 3.75cm thick salmon takes about 20 minutes).
Chop cilantro while salmon and brussels sprouts cook.
Toss brussels sprouts with teriyaki sauce and sesame seeds fresh out of the oven.
Sprinkle baked salmon with sesame seeds. Serve with second part of the teriyaki sauce (save the rest for tomorrow night’s dinner), cilantro, lemon wedges, and brussels sprouts and rice on the side.

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