Simple teriyaki salmon bowl served with garlic sautéed asparagus. Makes a quick and healthy dinner for any day of the week!
One thing I’ve tried to do since my children were very little is introduce them to new foods and flavors. When I was younger, I wasn’t the most adventurous eater. I didn’t like to try new things and I certainly didn’t like to eat vegetables. Thankfully, that changed as I got older and especially after having children. I mean, how was I supposed to get my children to eat their broccoli when I didn’t want to eat it myself?
I remedied the vegetable issue by making them as tasty as possible. I don’t know about you, but I truly dislike soggy, steamed vegetables, so I don’t use those frozen “steam-in-the-bag” veggies for their intended purpose. First of all, I have issues with heating anything in a plastic bag, but regardless, the finished product is usually a sad excuse for a vegetable, in my opinion.
My favorite way to cook many of our veggies, even the frozen bagged ones, is to sauté them in some ghee/butter/coconut oil and minced garlic with a generous pinch of sea salt and freshly cracked pepper. It’s simple, delicious, and I dare say would win any taste-test competition against their soggy steamed counterpart any day. Totally worth the extra dirty pan. Trust me!
When it comes to choosing a quick protein to make for dinner throughout the week, salmon is usually a great option. It takes only minutes to bake in the oven, it’s healthy, and my family loves it! Winner winner
chicken salmon dinner!
Our favorite way to eat any meat, but especially salmon, is glazed with a teriyaki sauce. This sauce is super simple to throw together and makes a delicious sauce for any protein, including chicken!
This dish is easily customizable too. Feel free to use another fish or chicken in place of the salmon (will need to adjust the baking time.) Substitute another vegetable, like zucchini or green beans, for the asparagus. You can also use quinoa or noodles instead of rice or omit altogether for a grain-free/paleo friendly dish. With a little imagination, the possibilities are endless! Enjoy, friends! 🙂
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- ½ cup low sodium soy sauce or tamari (get gluten-free soy sauce, if needed)
- 2–4 tablespoons honey or coconut sugar, or more if you like it sweeter
- ¼ cup water
- 2 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon minced garlic
- 1 teaspoon freshly grated ginger or ¼ teaspoon ground ginger
- pinch of black or crushed red pepper
- 16-20 ounces salmon, about 3 or 4 fillets
- 2 cups white or brown rice, cooked according to package directions (I like medium grain)
- ½ cup reserved marinade
- ½ tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon butter or oil of choice
- 2 cloves garlic, minced
- 1 bunch of asparagus, cleaned and ends trimmed (tutorial here.)
- salt and pepper, to taste
- In a medium sized bowl, combine soy sauce, water, honey, rice vinegar, sesame oil, minced garlic, ginger, and pepper. Mix together and transfer ½ cup of prepared marinade to a small saucepan for later use.
- Place salmon fillet into a shallow dish or large ziplock bag. Pour remaining marinade over fish to evenly coat. Marinate fish in the fridge for 20-30 minutes. Meanwhile, prepare rice according to package directions.
- Place saucepan with ½ cup reserved marinade onto the stove and heat over medium heat. In a small bowl combine cornstarch with water and mix well. Stir cornstarch mixture into the teriyaki mixture on the stove. Bring to a simmer and continue to stir until glaze has thickened, about 3 or 4 minutes. Remove from heat and set aside for later use.
- When the salmon has marinated for a while, preheat the broiler in your oven. Remove salmon from the dish/plastic bag and discard the remaining marinade. Place salmon fillets skin side down on a broil-safe pan lined with foil. Brush some of the reserved teriyaki glaze, that you cooked on the stove earlier, onto the each fillet. Place the pan directly under the broiler for 5 minutes. Remove from the oven and brush on more glaze. Return to the oven and cook for an additional 3-5 minutes, depending on the thickness of your fillet. More time may be needed. It takes about 4-6 minutes per ½ inch of thickness. You will know the fish is done when it is firm to the touch and sections pull apart easily with a fork. Careful not to overcook.
- In a large pan, heat butter or oil over medium-high heat. Add garlic to the pan and then the trimmed asparagus. Sauté for 4 or 5 minutes, moving often, just until asparagus is tender but still crunchy (more time may be needed depending on the thickness of your asparagus.)
- Place some rice into your bowls. Top each with a serving of asparagus and a salmon fillet. Drizzle some of the remaining teriyaki glaze over each bowl. Sprinkle with sesame seeds or extra crushed red pepper for heat. Serve immediately.