Honey Teriyaki Salmon And Asparagus Veggie Rice Bowls Food

HONEY-TERIYAKI SALMON AND ASPARAGUS VEGGIE RICE BOWLS

Steps:

• Combine the soy sauce, mirin, and honey in a resealable bag.
• Add the salmon and mix to coat. Refrigerate for 15 t0 60 minutes, or up to 8 hours.
• Preheat oven 450F.
• 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 and cook until tender and cooked through, about 10 to 12 minutes.
• Meanwhile, place the marinade in a small pot, bring to a boil and simmer on low until thickened and reduced by half, about 8 to 10 minutes.
• Spray a large skillet with oil. Cook the cauliflower rice in a skillet over medium-high heat until tender, 4 to 6 minutes.
• To serve, divide the cauliflower rice, top with salmon and asparagus and drizzle with the glaze. Sprinkle with sesame seeds, if desired.

TERIYAKI SALMON QUINOA BOWLS

Steps:

• Cook the quinoa as the label directs. Meanwhile, whisk 1/3 cup each soy sauce and mirin with three-quarters of the garlic, the ginger and honey in a medium bowl. Add the salmon and turn to coat. Let marinate at room temperature, 15 minutes.
• Stir the scallions and the remaining 2 tablespoons soy sauce into the quinoa. Cover and set aside.
• Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons vegetable oil. Add the bok choy and cook until the leaves start wilting, 3 to 4 minutes. Add the remaining garlic and the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Add the remaining 2 tablespoons mirin and the lemon zest; toss to coat. Transfer the vegetables to a bowl.
• Wipe out the skillet and increase the heat to high. Add the remaining 1 tablespoon vegetable oil. Add the salmon and about one-third of the marinade to the skillet (discard the remaining marinade). Cook until the salmon is golden brown and cooked through, 3 minutes per side. Top each serving of quinoa with the vegetables, salmon and more scallions. Serve with lemon wedges.