Name: Honey-Teriyaki Salmon and Veggie Rice Bowl Recipe
Prep time: 5 min
Cook time: 10 min
Yield: 4
Ingredients: 3 tbsp low-sodium soy sauce; 6 tbsp mirin; 2 tbsp honey; 4 pcs fresh wild salmon fillet; 12 oz asparagus; 4 cups riced cauliflower; 1 tbsp olive oil; Sesame seeds

honey-teriyaki salmon and veggie rice bowl recipe

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!

Preparation: 5 minutes

Cooking: 10 minutes

Chill Time: 15 minutes

Total: 30 minutes

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

Combine the soy sauce, mirin, and honey in a resealable bag.
Add the salmon and mix to coat. Refrigerate for 15 to 60 minutes or up to 8 hours.
Preheat oven to 450 degrees F.
Remove salmon, reserving the marinade.
Toss asparagus with oil and season with salt. Transfer asparagus to a large sheet pan along with the salmon skin side down.
Cook for about about 10 to 12 minutes, or until tender and cooked through.
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.
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.
To serve, divide the cauliflower rice, top with salmon and asparagus. Drizzle with the glaze. Sprinkle with sesame seeds, if desired.