Teriyaki Salmon with Glazed Vegetable Salad
Servings Per Recipe 4
- 3 tablespoons honey
- 3 tablespoons low-sodium teriyaki sauce
- 1 ½ tablespoons rice wine vinegar (all natural)
- 4 scallions, trimmed and thinly sliced
- 3 cloves garlic, minced
- 1/2 cup sliced almonds
- 1 bunch (1-1/2 pounds) broccoli cut into florets
- 1 cup sliced mushrooms
- 4 filets (about 4 ounces each) salmon
- 2 1/2 teaspoons cornstarch
In small bowl, blend honey, teriyaki, vinegar, scallions and garlic; divide in half and set aside.
Adjust top oven rack so that it is 6 inches from heating element and heat broiler. Line a rimmed baking sheet with aluminum foil.
Heat a large nonstick skillet over medium-high heat; toast almonds for 6 minutes. Remove almonds; carefully wipe out skillet.
Place 1/2 cup water in skillet; reduce heat to medium-low. Add broccoli and cook, covered, for 7 to 8 minutes or until bright green and tender.
Place salmon on prepared baking sheet; brush with teriyaki mixture. Broil salmon 5 to 8 minutes or until top is browned and the interior temperature registers 120 degrees F on an instant-read thermometer.
Stir cornstarch into remaining reserved teriyaki mixture and pour into skillet. Bring to a simmer and cook, stirring, for 4 minutes or until sauce has reduced to a thick glaze. Stir in almonds. Drizzle sauce over vegetables and serve alongside salmon.
Calories – 287
Fat – 15.5g
Sodium – 281.75mg