Teriyaki Salmon Ramen Bowl

For the teriyaki sauce, in a saucepan, combine soy sauce, ginger, garlic powder, sugar, honey, and 1 cup water. Begin heating over medium heat. Bring to a simmer and allow to simmer for approximately 3 minutes. Mix cornstarch and remaining 1/4 cup cold water in a cup until the cornstarch is dissolved and 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 temperature, place salmon into a large freezer bag. Add half of the teriyaki sauce and shake. Allow to sit for 20–30 minutes to marinate.

Preheat oven to 425ºF. Bake salmon for 15 minutes, or until tender and flaky. While salmon bakes, prepare instant ramen noodles according to package instructions.

Steam broccoli, bell pepper, and water chestnuts for approximately 7 minutes or until tender. Drain noodles when ready, and place into a large bowl. Drizzle some of remaining teriyaki sauce onto noodles and toss to coat. Add 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.

Note: 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 5 minutes until done.