Teriyaki Salmon Bowls With Crispy Brussels Sprouts Recipe
Recipe By Southern Living
This poached salmon spends 1 to 2 hours in the slow cooker for a tender, not dry fillet. We paired the fillet with brown rice, brussels sprouts, and shiitake mushrooms for a tasty meal in one-bowl.
Ingredients For Teriyaki Salmon Bowls With Crispy Brussels Sprouts Recipe
4 inch 4 lemongrass stalks, bruised and cut into
1 Fennel bulb, sliced
4 Scallions, halved crosswise
0.33000000000000007 cup Water
0.33000000000000007 cup Dry white wine
1 Center cut, skin on salmon fillet
2.5 teaspoon Kosher Salt, Divided
1 teaspoon Black Pepper, Divided
12 ounce Brussels sprouts, quartered
2 tablespoon Olive Oil, Divided
6 ounce Shiitake mushroom caps, sliced
0.5 cup Pineapple juice
2 tablespoon Soy sauce
1 tablespoon Brown sugar
1 teaspoon Cornstarch
1 teaspoon Sesame Seeds
3 cup Cooked Brown Rice
1 cup Matchstick carrots
Nutrition value
953
calories per serving
20 g Fat27 g Protein168 g Carbs35 g FiberOther
Current Totals
20 g Fat
27 g Protein
168 g Carbs
35 g Fiber
MacroNutrients
Carbs
168 g
Protein
27 g
Fiber
35 g
Fats
Fat
20 g
Vitamins & Minerals
Calcium
819 mg
Iron
21 mg
Vitamin A
1338 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
8 mg
Vitamin B6
1 mg
Vitamin B9
102 mcg
Vitamin B12
0 mcg
Vitamin C
100 mg
Vitamin E
1 mg
Copper
2 mcg
Magnesium
384 mg
Manganese
7 mg
Phosphorus
676 mg
Selenium
2 mcg
Zinc
6 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
