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Author:
Kevin Curry
Teriyaki Brussels Sprouts & Grains Meal Prep with Salmon
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Nutrition per serving
Teriyaki Brussels Sprouts & Grains Meal Prep with Salmon
Ingredients for 3 servings
Substitution
Note
- Roasted Brussels Sprouts
- 1lb (454g) raw, washed Brussels sprouts, quartered or halved
- pinch of sea salt & pepper
- 1 tablespoon olive or avocado oil
- 1 tablespoon olive or avocado oil
- 1/2 onion, sliced
- 4 garlic cloves, minced
- 1 1/2 cups (portobello) mushrooms, chopped
- 1/2 red bell pepper, thinly sliced & chopped
- 1 1/2 cups cooked brown rice (or cauliflower rice for low carb dieters)
- 1 1/2 tablespoons fresh ginger (or more/less to taste)
- 1/3 cup (~2.7oz) low sodium teriyaki sauce, store-bought or homemade
- Garnish
- fresh cilantro, chopped
- OPTIONAL PROTEIN
- 15oz (three 5oz) salmon fillets, center-cut OR chicken
Steps
Step 1
Set oven or air fryer to 420F / 216C. Toss Brussels sprouts in a mixing bowl with sea salt & pepper and oil. Add to a (non-stick) baking tray or to the air-fryer basket. Roast (or air-fry) for 10 – 12 minutes until outer leaves become seared BUT the sprouts are still vibrant green. Wait until the sprouts are nearly halfway through cooking to proceed.
Step 2
Set a nonstick skillet on medium-high heat. Once hot add oil, garlic, onions and mushrooms. Cook until the mushrooms shrink and the onions begin to turn brown and translucent, about 3 – 5 minutes. Add the bell pepper and COOKED brown rice and mix together.
Step 3
Reduce the heat to a low-medium, then add the fresh ginger and roasted Brussels sprouts. Fold everything together, then drizzle in the teriyaki sauce. Garnish with cilantro and ENJOY!
Step 4
OPTIONAL PROTEIN – Marinate the salmon in (4 tablespoons) teriyaki sauce about 20 minutes at room temperature. Set a nonstick skillet on high heat. Once hot, spray with avocado oil. Add the salmon with the skin side up to the skillet and cook for about 2 minutes, or until dark sear marks appear on the salmon. Use tongs to flip the salmon over and cook for the remaining time, until desired readiness, about 6 – 9 minutes. Continuously spoon any leftover teriyaki sauce over the salmon to cook through.
Teriyaki Brussels Sprouts & Grains Meal Prep with Salmon
Kevin Curry
INGREDIENTS
- Roasted Brussels Sprouts
- 1lb (454g) raw, washed Brussels sprouts, quartered or halved
- pinch of sea salt & pepper
- 1 tablespoon olive or avocado oil
- 1 tablespoon olive or avocado oil
- 1/2 onion, sliced
- 4 garlic cloves, minced
- 1 1/2 cups (portobello) mushrooms, chopped
- 1/2 red bell pepper, thinly sliced & chopped
- 1 1/2 cups cooked brown rice (or cauliflower rice for low carb dieters)
- 1 1/2 tablespoons fresh ginger (or more/less to taste)
- 1/3 cup (~2.7oz) low sodium teriyaki sauce, store-bought or homemade
- Garnish
- fresh cilantro, chopped
- OPTIONAL PROTEIN
- 15oz (three 5oz) salmon fillets, center-cut OR chicken
INSTRUCTIONS
-
Set oven or air fryer to 420F / 216C. Toss Brussels sprouts in a mixing bowl with sea salt & pepper and oil. Add to a (non-stick) baking tray or to the air-fryer basket. Roast (or air-fry) for 10 – 12 minutes until outer leaves become seared BUT the sprouts are still vibrant green. Wait until the sprouts are nearly halfway through cooking to proceed.
-
Set a nonstick skillet on medium-high heat. Once hot add oil, garlic, onions and mushrooms. Cook until the mushrooms shrink and the onions begin to turn brown and translucent, about 3 – 5 minutes. Add the bell pepper and COOKED brown rice and mix together.
-
Reduce the heat to a low-medium, then add the fresh ginger and roasted Brussels sprouts. Fold everything together, then drizzle in the teriyaki sauce. Garnish with cilantro and ENJOY!
-
OPTIONAL PROTEIN – Marinate the salmon in (4 tablespoons) teriyaki sauce about 20 minutes at room temperature. Set a nonstick skillet on high heat. Once hot, spray with avocado oil. Add the salmon with the skin side up to the skillet and cook for about 2 minutes, or until dark sear marks appear on the salmon. Use tongs to flip the salmon over and cook for the remaining time, until desired readiness, about 6 – 9 minutes. Continuously spoon any leftover teriyaki sauce over the salmon to cook through.
