Riced butternut squash replaces rice in this teriyaki salmon meal, for even more flavor, color, and nutrients! The roasted broccoli adds a savory taste that’s reminiscent of a stir fry style dish.
Teriyaki Salmon with Sesame Butternut Squash Rice and Broccoli
When I first started Inspiralized, of course, all of my recipes were made with the spiralizer. There were certain recipes that I made and I’d think, “This would be better if the vegetable wasn’t spiralized,” but I posted it any way, because I wanted to show that you can use the spiralizer in so many different ways. It was kind of like stretching the truth.
That sort of applies with “spiralized rice,” which is basically a riced vegetable, first using the spiralizer and then pulsing it in a food processor until rice-like. I love the consistency that spiralizing the vegetable first makes for the veggie rice, but it’s not worth the extra effort. Okay, I said it! After years of spiralizing my veggies before ricing them in a food processor, I’m here to say: you can skip it!
I love love this recipe. I love teriyaki and broccoli together and the sweetness of butternut squash here is perfect. The squash gets fluffy and absorbs the sesame and teriyaki flavors beautifully.
I love spooning over a little extra sauce on the salmon at the end to really pack in the flavors here!