Teriyaki Salmon Rice Bowls

By cserumga

Ingredients

• 1 1/2 tablespoons extra-virgin olive oil, divided
• 1 red bell pepper, thinly sliced
• 4 (4-ounce) salmon fillets
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup lower-sodium teriyaki sauce, divided
• 2 (8 1/2-ounce) pouches precooked brown rice (such as Uncle Ben's)
• 2 green onions, sliced

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Heat a medium skillet over medium-high heat. Add 1 1/2 teaspoons oil. Add bell pepper to pan; sauté 2 minutes. Remove bell pepper from pan; set aside.

2. Add remaining 1 tablespoon oil to pan. Sprinkle salmon with salt and pepper. Add to pan; cook 3 minutes. Turn salmon, and brush with 2 tablespoons teriyaki sauce. Cook 3 minutes.

3. Prepare rice according to package directions.

4. Divide rice among 4 bowls. Top each with bell pepper and 1 salmon fillet; drizzle remaining 2 tablespoons teriyaki sauce over bowls. Sprinkle with onions.