This is a quick and easily versatile dish that you can customize to you and your family's delight, depending on what vegetables you have on hand. You can also use store-bought teriyaki to cut down on time (but I'll add a teriyaki recipe below).
Total Time: 30 Minutes (Prep - 10 Minutes / Cook - 20 Minutes)
Servings: 4
Ingredients
1 large salmon fillet ( or 4 6oz salmon fillets)
2 bell peppers (red or green), chopped
1/2 white or red onion, chopped
1 cup chopped or sliced carrots
2 cups broccoli florets
Salt and pepper to taste
2 tablespoons oil
1 1/2 cups teriyaki sauce
Instructions
Preheat oven to 400 degrees. Grease a large baking sheet and arrange the salmon in the center.
Combine vetegables in a large bowl with the oil. Toss to coat. Transfer to baking sheet arranging the vegetables so that they are around, but not on top of the salmon. Season the vegetables and salmon with salt and pepper to taste.
Drizzle 2/3 of the teriyaki sauce over the salmon and veggies. Bake for 15-20 minutes until the salmon is flaky and tender and the vegetables are easily pierced with a fork. Drizzle remaining sauce and serve immediately.
Tips
* Serve this dish over steamed white rice.
* A variety of vegetables can be used in this dish, such as cauliflower, asparagus and zucchini.
* If you want to make your own teriyaki sauce, combine 1 cup water, 1/4 cup soy sauce, 2 teaspoons mince garlic, 1/4 teaspoon ground ginger, 1/4 cup packed brown sugar, 2 tablespoons honey, and 2 teaspoons sesame seeds (optional) in a medium sauce pan. Bring to a boil over medium-high heat. Add 1/4 cup cold water and 2 tablespoons corn starch, mixed together, and reduce heat to medium-low. Remove from heat, add seeds and allow to cool before adding to fish and veggies.
Comments