Salmon Teriyaki with Stir-Fried Vegetables

Ingredients

• 4 6-oz Salmon fillets, skin on or off
• 1/4 cup Soy sauce (tamari for gluten-free)
• 2 tablespoons Mirin
• 1 tablespoon Sake (or rice wine vinegar)
• 1 tablespoon Brown sugar
• 1 teaspoon Ginger, grated
• 2 cloves Garlic, minced
• 1 teaspoon Cornstarch
• 2 tablespoons Vegetable oil
• 1 cup Broccoli florets
• 1/2 cup Carrots, sliced
• 1/2 cup Bell pepper, sliced
• 1/2 cup Snap peas
• 4 cups Cooked brown rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, whisk together tamari, mirin, sake, brown sugar, ginger, garlic, and cornstarch.
2. 2Heat vegetable oil in a large skillet or wok over medium-high heat.
3. 3Add broccoli, carrots, bell pepper, and snap peas and stir-fry for 5-7 minutes, or until tender-crisp.
4. 4Remove vegetables from skillet and set aside.
5. 5Add salmon fillets to the skillet, skin-side down if using skin-on fillets. Cook for 4-5 minutes per side, or until cooked through.
6. 6Pour teriyaki sauce over the salmon and cook for 1-2 minutes, or until the sauce has thickened and glazed the salmon.
7. 7Return the stir-fried vegetables to the skillet and toss to combine.
8. 8Serve salmon and vegetables over cooked brown rice.

Related Guides