Teriyaki Salmon Brussels Bowls (Printable Version)

# What You'll Need:

→ Salmon Marinade

01 - 450 grams salmon fillets
02 - 60 milliliters soy sauce
03 - 30 milliliters honey
04 - 15 milliliters rice vinegar
05 - 5 grams grated ginger
06 - 2.5 grams garlic powder
07 - 0.6 grams red pepper flakes

→ Brussels Sprouts

08 - 450 grams Brussels sprouts, trimmed and halved
09 - 15 milliliters olive oil
10 - 2.5 grams salt
11 - 1 gram black pepper

→ Creamy Sauce

12 - 60 milliliters mayonnaise
13 - 15 milliliters Dijon mustard
14 - 15 milliliters honey
15 - 15 milliliters fresh lemon juice
16 - 1 gram garlic powder

# Step-by-Step Directions:

01 - Combine soy sauce, honey, rice vinegar, grated ginger, garlic powder, and red pepper flakes in a small bowl. Whisk until the mixture is homogeneous.
02 - Place salmon fillets in a shallow dish and pour the marinade over them, ensuring an even coating. Cover and refrigerate for 30 minutes to 2 hours for optimal flavor absorption.
03 - In a large bowl, toss Brussels sprouts with olive oil, salt, and black pepper until uniformly coated. Spread them evenly in a single layer on a baking sheet to ensure proper roasting.
04 - Preheat grill or broiler to medium-high heat. Grill salmon 5 to 7 minutes per side until it flakes easily. Roast Brussels sprouts on the baking sheet in the oven at 200°C for 20 to 25 minutes, flipping halfway, until golden and crisp.
05 - Combine mayonnaise, Dijon mustard, honey, lemon juice, and garlic powder in a small bowl. Whisk until smooth and adjust seasoning as needed.
06 - Place grilled salmon and roasted Brussels sprouts over a bed of steamed rice or quinoa. Drizzle the creamy sauce generously on top and garnish with optional toasted sesame seeds or chopped herbs.

# Helpful Notes:

01 - To achieve maximum crispness, roast Brussels sprouts in a single layer and consider broiling them for 1 to 2 minutes at the end.
02 - Marinating salmon for the full 2 hours intensifies flavor and improves glaze caramelization.
03 - Avoid overcrowding Brussels sprouts on the baking sheet to prevent steaming and sogginess.
04 - Check salmon’s doneness by ensuring it flakes easily and reaches an internal temperature of 63°C.

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