Teriyaki Salmon

This teriyaki salmon recipe is dairy-free and made in just 20 minutes. For a complete meal, serve it with a side of roasted broccoli and fried rice.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Salmon:

Step 2

Add garlic, ginger, soy sauce, ⅛ cup water, brown sugar, rice wine vinegar and sesame oil to a medium bowl.

Step 3

Add half of the marinade to a ziplock bag and the other half to a small saucepan and set aside. Place salmon filets in the ziplock bag and marinate for 30 minutes.

Step 4

Heat oil in a large skillet. Add salmon filets making sure not to overcrowd pan. Cook 3-4 minutes on each side until desired doneness.

Step 5

Meanwhile heat the reserved marinade in the saucepan and bring to a simmer. Add cornstarch and water to a small bowl and whisk to combine. Slowly whisk in the cornstarch mixture to the marinade and simmer until thickened.

Step 6

Serve immediately with the teriyaki sauce drizzled on top as well as green onions and sesame seeds for garnish, if desired.

Step 7

Fried Rice:

Step 8

Place carrots in a small saucepan and cover with water. Bring to a low boil and cook for 3 to 5 minutes. Stir in peas, then immediately drain in a colander.

Step 9

Heat a wok over high heat. Pour in vegetable oil, then stir in carrots, peas, and garlic; cook for about 30 seconds. Add eggs; stir quickly to scramble eggs with vegetables.

Step 10

Stir in cooked rice. Add soy sauce and toss rice to coat. Drizzle with sesame oil and toss again.

Step 11

Serve hot and enjoy!

Step 12

Broccoli:

Step 13

Preheat the oven to 425°F and line a baking sheet with parchment paper.

Step 14

On the prepared baking sheet, toss the broccoli florets with the oil, garlic, salt, and pepper.

Step 15

Spread the broccoli in a single layer and roast in the oven until the edges are golden and lightly browned and the stems are crisp-tender for about 14-18 minutes.

Step 16

Serve right away.