Weather: 39 degrees, cloudy
What I’m listening to: 
Vultures, John Mayer

Last week marked the third anniversary of the day I first mustered the courage to hit the publish button and put this unexpected and wonderful thing called Alaska from Scratch out into the blogosphere. To celebrate three years and over 400 recipes, I took a spectacular little vacation from all things blogging and social media. I kept the computer closed and silenced my phone. Because one thing I’ve learned since I became a food blogger is how important it is to maintain perspective, keep your feet firmly planted, and regularly remind yourself why you love to do what you do. I’ve been working on remembering that in order to continue nourishing others through my passion and my work, I have to begin by nourishing myself. The latter has never come naturally or easily for me; it is a constant challenge for this girl. I am deeply thankful for the people in my life who lovingly remind me when I forget to take care of myself, who put on their bossy pants and demand that I acknowledge my own needs.IMG_0169

I’m also incredibly grateful for you, my many readers all over the world, who keep coming back again and again and who have made Alaska from Scratch a part of your lives, your kitchens, and your tables. Thank you a million times for making food memories with me.

This month, I had the distinct and humbling privilege of being featured in Alaska Innovator Magazine. If you have a spare moment, I’d love for you to give it a read.

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This salmon bowl is a quick, healthy go-to meal for busy days. It’s also packed full of deliciousness – fresh vegetables, soy, brown sugar, sesame, ginger, garlic, and fiery Sriracha – all over steamed rice. Grab your chopsticks and go to town.

Teriyaki Salmon Bowls with Snap Peas & Sriracha

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Teriyaki glazed salmon over sesame vegetables and steamed rice.

Yields: 2 servings

  • For the teriyaki marinade:
  • ½ cup soy sauce
  • ½ cup brown sugar
  • ¼ teaspoon freshly grated ginger
  • For the salmon bowls:
  • 2 3-4 ounce salmon fillets, pinbones removed
  • 1 cup white rice (such as jasmine)
  • 2 cloves garlic, minced
  • 2 tablespoons sesame oil
  • 1 pound snap peas (or snow peas)
  • Other vegetable options: sliced carrots, strips of red bell pepper
  • salt to taste
  • Sriracha for serving

In a bowl, whisk together the soy sauce, brown sugar, and ginger until the sugar dissolves. Place the salmon flesh side down into the marinade and refrigerate for 1-2 hours.

Steam the 1 cup of white rice using your preferred method.

In a skillet over medium high heat, sauté the garlic in the sesame oil for 1 minute until fragrant. Add the snap peas (and other vegetables if using). Season with salt and cook until crisp-tender, about 4-5 minutes. Transfer the vegetables to a bowl and keep warm.

Return the pan to the heat. Remove the salmon from the marinade (reserving marinade) and pat the fillets dry with a paper towel. Add them to the pan and sear until browned and caramelized on both sides, 2-4 minutes per side, depending on the thickness of your fillets and your desired doneness (I like mine cooked to medium). Transfer the salmon to a plate to rest. Return the vegetables to the hot pan and pour in the marinade. Toss for one minute until the vegetables are coated and the marinade is heated through.

Divide the rice evenly between two bowls. Top with vegetables followed by a salmon fillet on each. Spoon the teriyaki sauce over top over everything and drizzle with Sriracha.

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