I am an official ambassador for National Salmon Day. Chicken of the Sea and maker of Minute® Rice provided me with products for the purpose of this post, as well as compensation for my time. As always, all opinions expressed in this post are mine.
In honor of National Salmon Day, I’m sharing a recipe for these easy rice bowls, filled with brown & wild rice, sriracha flavored salmon and teriyaki sauce flavored broccoli.
The flavorful bowls make a stress free, easy meal with the help of Chicken of the Sea Sriracha Flavored Salmon Pouches and Minute® Ready to Serve Brown & Wild Rice.
Tomorrow is National Salmon Day! In an internal study conducted by Chicken of the Sea, they ranked San Diego as one of the Top 10 Salmon Cities in the United States, so I’m happy to be an ambassador. The study finds San Diegans eat more fresh and shelf-stable salmon per person than their counterparts in other U.S. cities, have the potential to eat more salmon or are more likely to try new salmon products, prepare salmon recipes or order salmon as a meal.
The study is part of Chicken of the Sea’s mission to get Americans to eat more seafood. The January 2016 release of Dietary Guidelines for Americans 2015-2020 recommended that Americans should choose seafood in place of other protein foods for two meals (or 8 ounces) per week. Luckily, we already do that in my house!
For this year’s National Salmon Day, Chicken of the Sea has partnered with maker of Minute® Rice for easy meal planning like these bowls. They also have a “Salmon Loves Rice Sweepstakes” going on right now, more information on that after the recipe!
We eat a lot of salmon. It’s something I cook for dinner at least once a week. For lunch though, I don’t have time to cook, which is why these Chicken of the Sea Flavor Salmon Pouches are so handy. They come ready to eat, with flavors including Lemon Pepper, Barbecue, Sweet & Spicy and Sriracha. Of course, I’m all about the sriracha! The sriracha sauce adds a little kick, but it’s not too spicy.
To balance the spicy, I made a simple sweet and savory teriyaki sauce, which I used with broccoli. You can either stir fry the broccoli in the sauce, or steam the broccoli and then drizzle on the sauce. And you can make a big batch of this ahead of time and just quickly add it to your bowl for lunch.
For the rice, I used Minute® Ready to Serve Brown & Wild Rice. This rice could not get any easier. They come in single portion containers and you simply pop one in the microwave for about 60 seconds and then it’s done! They are so convenient and portable. The rice comes out soft and fragrant and you won’t believe it just came out of a microwave!
Minute® Ready to Serve Rice offers many varieties including Brown & Quinoa and Basmati Rice, Brown Rice, Brown & Wild Rice, Multi-Grain Medley, Jasmine Rice, White Rice and flavorful mixes.
These Sriracha Salmon & Teriyaki Broccoli Bowls bowls are easy to put together and you can make the broccoli ahead of time, so that you have enough to feed your family for several days.
You might like my Honey Garlic Salmon, too!
Sriracha Salmon and Teriyaki Broccoli Bowls
Ingredients
- 2 cups of broccoli florets
- 4 Chicken of the Sea Sriracha Flavored Salmon Pouches
- 4 Minute® Ready to Serve Brown & Wild Rice Cups
- Homemade or your favorite teriyaki sauce
Instructions
- Add a little vegetable oil to a large pan or wok and cook your broccoli until tender but still crisp. Add in a few tablespoons of teriyaki sauce and toss and continue to cook until sauce evenly coats broccoli. Alternatively, you can steam your broccoli and drizzle on the teriyaki sauce.
- Heat your rice cups individually according to package instructions. Pour each heated rice cup into a separate bowl. Open and pour content of one pouch of salmon on top of each bowl. Add cooked broccoli. Drizzle with more teriyaki sauce if desired.
Notes
- ¼ cup low sodium soy sauce
- ½ cup water
- 1 tbsp cornstarch
- 5 tbsp brown sugar
- To make the teriyaki sauce, add soy sauce, water and cornstarch into a small saucepan. Whisk until cornstarch is fully dissolved. Slowly heat your sauce at a low heat setting until it comes to a simmer, stirring often so that your cornstarch does not clump up.
- When the sauce reaches a simmer, add in the brown sugar and stir to dissolve. Continue to let the sauce cook at a low simmer until thickened (about 2-3 minutes). You can store any unused sauce in the fridge in an airtight container once it has cooled.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Now for some more information about the Salmon Loves Rice Sweepstakes! From September 25- October 8, use hashtag #NationalSalmonDay on Chicken of the Sea and Minute® Rice social media platforms to answer salmon trivia questions for a chance to win a 7-day Alaskan cruise and Chicken of the Sea Flavored Salmon Pouches and Minute® Ready to Serve Rice products.
You can also participate in the National Salmon Day Twitter Party on October 7 at 10 a.m. PT/1 p.m. ET.
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- Twitter: https://twitter.com/COSMermaid
- Facebook: https://www.facebook.com/ChickenoftheSea/
- Pinterest: https://www.pinterest.com/chickenofthesea/
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