Teriyaki Salmon and Ramen Bowl
oz-6oz salmon fillet
boneless and skinless (if not skinless, you can remove the skin once it's cooked)
package of instant Ramen noodles
heaping cup of broccoli florets
cut into 1" chunks
of sliced water chestnuts
TERIYAKI SAUCE (this will make approx. 1.5 cups)1?4 cup Kikkoman soy sauce
?2 teaspoon fresh ginger
?4 teaspoon garlic powder
packed brown sugar
?4 cup cold water
TERIYAKI SAUCESet the cornstarch and 1/4 cup of cold water aside.
In a saucepan, combine the rest of the ingredients and begin heating over medium heat.
Bring to a simmer and allow to simmer for approx. 3 minutes.
Mix the cornstarch and cold water in a cup until the cornstarch is dissolved.
Add to saucepan.
Reduce heat to medium-low.
Heat until the sauce thickens to your preference.
If it's too thick, you can add water to thin it out.
Set aside and allow to cool.
Once cooled to at least room temp, place the salmon fillet into a large freezer bag. Add half of the teriyaki sauce and shake it up. Allow to sit for 20-30 minutes for a quick marinade.
SALMON/VEGGIES/NOODLESPreheat the oven to 425 degrees F.
Bake salmon for 15 minutes, or until tender and flaky.
While the salmon bakes, prepare the instant Ramen noodles as per the package's instructions (seriously, if I have to walk you through that, just stop what you're doing and order a pizza :) )
Steam the broccoli, bell pepper, and water chestnuts for approx. 7 minutes or until tender.
Drain the noodles when ready, and place into a large bowl.
Drizzle some of the remaining teriyaki sauce onto the noodles and toss to coat.
Add the steamed vegetables.
When the salmon is ready, flake into chunks and add to the bowl.
Toss everything to mix.
Serve and garnish with sesame seeds if desired.
If you're strapped for time and don't want to marinate the salmon, simply drizzle the salmon with some teriyaki sauce before baking it and baste it every five minutes until done.