Teriyaki Salmon Rice Bowls

Ingredients

• 1.5 lbs salmon fillets, skin-on
• 2 cups brown rice, dry
• 3 cups broccoli florets, fresh or frozen
• 2 medium carrots, julienned
• 2 cups snap peas, trimmed and halved
• 2 tbsp sesame oil
• 1/4 cup low-sodium soy sauce
• 2 tbsp honey
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp sesame seeds
• 4 green onions, sliced

Instructions

1. 1

   1. Cook the brown rice according to package instructions. Fluff with a fork and set aside.

2. 2

   2. In a large skillet or wok, heat the sesame oil over medium-high heat. Add the broccoli, carrots, and snap peas. Stir-fry for 5-7 minutes until crisp-tender.