Teriyaki Salmon Bowls
"Sticky teriyaki-glazed Costco salmon over rice with edamame and cool cucumber — the dinner bowl that makes weeknights feel oddly put-together."
The Game Plan
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Cook rice according to package directions. About 2 cups dry rice will yield enough for 4 bowls. Microwave edamame according to package directions and set aside.
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Thaw salmon fillets if frozen — run them under cool water for 5 minutes or thaw overnight in the fridge. Pat completely dry with paper towels.
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Make the teriyaki glaze: whisk together soy sauce, honey, rice vinegar, ginger, and garlic in a small bowl.
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Heat sesame oil in a large nonstick skillet over medium-high heat. Place salmon fillets skin-side up and sear for 3-4 minutes until golden. Flip and cook another 3 minutes.
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Pour the teriyaki glaze around the salmon. Let it simmer for 1-2 minutes, then stir in the cornstarch slurry. Cook until the sauce thickens and coats the back of a spoon, about 1 minute more. Spoon glaze over the fillets as it thickens.
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Build bowls: rice on the bottom, salmon fillet on top, edamame and cucumber on the sides. Drizzle remaining glaze from the pan over everything. Finish with sesame seeds and sliced green onions.
