Honey Teriyaki Salmon And Veggie Rice Bowl Recipe Recipes Net

Ingredients

3tbsplow-sodium soy sauce,or tamari for gluten free

6tbspmirin,Japanese sweet rice wine

2tbsphoney

4pcsfresh wild salmon fillet,cut in 4 pieces

12ozasparagus,ends trimmed, cut 1-inch

4cupsriced cauliflower,raw or frozen

1tbspolive oil

Sesame seeds,optional for garnish

Combine the soy sauce, mirin, and honey in a resealable bag.

Add the salmon and mix to coat. Refrigerate for 15 to 60 minutes or up to 8 hours.

Preheat oven to 450 degrees F.

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.

Cook for about about 10 to 12 minutes, or until tender and cooked through.

Meanwhile, place the marinade in a small pot. Bring to a boil and simmer on Low for about about 8 to 10 minutes until thickened and reduced by half.

Spray a large skillet with oil. Cook the cauliflower rice in a skillet over medium-high heat for about 4 to 6 minutes until tender.

To serve, divide the cauliflower rice, top with salmon and asparagus. Drizzle with the glaze. Sprinkle with sesame seeds, if desired.