Quick Teriyaki Brussels Sprouts & Grains with Salmon Meal Prep - Short Recipe

By Fit Men Cook · 30 min

Ingredients

Instructions

1. Heat the oven or air fryer to 420°F / 216°C.
2. Toss the Brussels sprouts with the salt, pepper and oil, then spread them on a non-stick baking tray or in the air-fryer basket.
3. Roast or air-fry for 10–12 minutes, until the outer leaves are seared but the sprouts are still bright green.
4. Heat a non-stick skillet over medium-high. Add oil, garlic, onion and mushrooms and cook for about 3–5 minutes, until the mushrooms shrink and the onion turns browned and translucent.
5. Add the bell pepper and the cooked brown rice and stir together.
6. Lower the heat to medium-low, then add the fresh ginger and the roasted Brussels sprouts. Fold everything together.
7. Drizzle in the teriyaki sauce and fold again. Garnish with cilantro.
8. Optional salmon: marinate the salmon in 4 tablespoons teriyaki sauce for about 20 minutes at room temperature.
9. Heat a non-stick skillet on high and spray with avocado oil. Add the salmon skin side up and cook for about 2 minutes, until dark sear marks appear.
10. Flip the salmon with tongs and cook for about 6–9 minutes more, until done to your liking, spooning leftover teriyaki sauce over it as it cooks.

Summarized from Fit Men Cook's video. Watch it for the details.

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GarlicOnionGingerRiceBell pepperMushroomSalmonBrussels sprout