Teriyaki Salmon Bowls with Rice and Edamame

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Teriyaki Salmon

1. Pat the four 6 oz skin-on salmon fillets dry with paper towels, then season lightly with ¼ teaspoon kosher salt and ⅛ teaspoon black pepper. 3 min
2. Thinly slice the 3 scallions and set aside with 1 tablespoon toasted sesame seeds for garnish. 3 min
3. Heat 1 tablespoon neutral oil in a large non-stick or cast-iron skillet over medium-high until shimmering. 2 min
4. Timing-sensitive step. Place the salmon fillets skin-side up in the pan and sear undisturbed for 3–4 minutes until a golden crust forms, then flip to skin-side down and cook 2–3 minutes more until the flesh is nearly opaque through. 7 min
5. Timing-sensitive step. Pour ½ cup bottled teriyaki sauce over the fillets and let it bubble and glaze the salmon for 1–2 minutes, spooning the sauce over the top as it thickens. 2 min
6. Transfer the glazed salmon to a plate and scatter the sliced scallions and 1 tablespoon toasted sesame seeds over the top before serving over the rice bowls. 2 min

Rice and Edamamebase

1. Microwave the 12 oz frozen shelled edamame per package instructions (typically 2–3 minutes), then drain any excess water. 3 min
2. Heat the two 8.5 oz microwavable white rice pouches per package instructions (typically 90 seconds each). 3 min
3. Tip the hot rice into a large bowl and drizzle with 1 teaspoon sesame oil, 1 tablespoon soy sauce, and 1 teaspoon rice vinegar, then fold together until evenly coated. 2 min
4. Divide the seasoned rice among four bowls and top each with a portion of the edamame. 2 min