Salmon Harvest Bowls
Servings 2
Ingredients
For the Bowl:
- 2 salmon fillets
- 2 medium-sized beets peeled and sliced
- 1 lb Brussels sprouts trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Tahini Teriyaki Sauce:
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 2 tablespoons tahini paste
- 1 clove garlic minced
- 1 teaspoon grated ginger
- 2 tablespoons water
- Sesame seeds and chopped green onions for garnish
Instructions
- Preheat your oven to 400°F (200°C)
- Place the sliced beets and halved Brussels sprouts on a baking sheet.
- Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
- Roast in the preheated oven for 20-25 minutes or until the vegetables are tender and slightly caramelized.
- In a small saucepan, combine soy sauce, honey, rice vinegar, tahini paste, minced garlic, grated ginger, and water.
- Heat over medium-low heat, stirring continuously until the sauce thickens slightly. Remove from heat.
- Season the salmon fillets with salt and pepper.
- In a non-stick skillet over medium-high heat, add a bit of oil.
- Place the salmon fillets skin-side down and cook for 3-4 minutes until the skin is crispy. Flip and cook for an additional 2-3 minutes until the salmon is cooked to your desired level of doneness.
- Divide the roasted beets and Brussels sprouts among serving bowls.
- Place the cooked salmon fillets on top of the vegetables.
- Spoon the prepared tahini teriyaki sauce generously over the salmon and vegetables.
- Sprinkle sesame seeds and chopped green onions over the bowls for added flavor and presentation.
- Serve immediately and enjoy!
