How To Make Honey-Teriyaki Salmon and Veggie Rice Bowl
This bowl of asparagus and cauliflower rice topped with an oven-baked honey-teriyaki salmon would be an amazing dish to add to your meal rotation!
Serves:
Ingredients
- 3tbsplow-sodium soy sauce,or tamari for gluten free
- 6tbspmirin,Japanese sweet rice wine
- 2tbsphoney
- 4pcsfresh wild salmon fillet,cut in 4 pieces
- 12ozasparagus,ends trimmed, cut 1-inch
- 4cupsriced cauliflower,raw or frozen
- 1tbspolive oil
- Sesame seeds,optional for garnish
Instructions
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Combine the soy sauce, mirin, and honey in a resealable bag.
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Add the salmon and mix to coat. Refrigerate for 15 to 60 minutes or up to 8 hours.
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Preheat oven to 450 degrees F.
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Remove salmon, reserving the marinade.
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Toss asparagus with oil and season with salt. Transfer asparagus to a large sheet pan along with the salmon skin side down.
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Cook for about about 10 to 12 minutes, or until tender and cooked through.
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Meanwhile, place the marinade in a small pot. Bring to a boil and simmer on Low for about about 8 to 10 minutes until thickened and reduced by half.
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Spray a large skillet with oil. Cook the cauliflower rice in a skillet over medium-high heat for about 4 to 6 minutes until tender.
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To serve, divide the cauliflower rice, top with salmon and asparagus. Drizzle with the glaze. Sprinkle with sesame seeds, if desired.
Nutrition
- Calories: 718.99kcal
- Fat: 27.29g
- Saturated Fat: 5.63g
- Monounsaturated Fat: 10.95g
- Polyunsaturated Fat: 8.33g
- Carbohydrates: 18.96g
- Fiber: 4.02g
- Sugar: 12.32g
- Protein: 90.65g
- Cholesterol: 178.20mg
- Sodium: 600.07mg
- Calcium: 191.46mg
- Potassium: 2215.25mg
- Iron: 4.72mg
- Vitamin A: 190.72µg
- Vitamin C: 60.35mg
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