Honey Teriyaki Salmon And Asparagus Veggie Rice Bowls Recipes

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HONEY-TERIYAKI SALMON AND ASPARAGUS VEGGIE RICE BOWLS



Honey-Teriyaki Salmon and Asparagus Veggie Rice Bowls image

Baked Honey-Teriyaki Salmon and Asparagus with Cauliflower Rice, this 15-minute dinner is not just tasty, it's also good for you!

Provided by Gina

Categories     Dinner

Time 15m

Number Of Ingredients 8

3 tbsp low-sodium soy sauce (or tamari for gluten free)
6 tbsp mirin (Japanese sweet rice wine)
2 tbsp honey
1 lb fresh wild salmon fillet (cut in 4 pieces)
12 ounce asparagus (ends trimmed cut 1-inch)
4 cups raw or frozen riced cauliflower
1 tablespoon olive oil
sesame seeds (optional for garnish)

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.

Nutrition Facts : ServingSize 1 /4, Calories 324 kcal, Carbohydrate 27 g, Protein 24.5 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 46.5 mg, Sodium 656 mg, Fiber 4 g, Sugar 17.5 g

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