I made this last Saturday night after a loooooong week of school. Nothing like some fresh salmon fillets from Whole Foods and some yummy teriyaki-marinated veggies over a bed of brown rice to relax!
I adapted this recipe from Skinny Taste, one of my favorite food blogs!
For the original recipe, click here: http://www.skinnytaste.com/2013/02/honey-teriyaki-salmon.html
3 tbsp low-sodium soy sauce
3 tbsp rice vinegar (the original recipe called for rice wine, but I found this to work just fine!)
2 tbsp honey
1 lb fresh wild salmon fillet, cut in 4 pieces
2 tsp vegetable oil
2 cups cooked brown rice
3 whole carrots, sliced lengthwise
1 cup broccoli or cauliflower florets (I just used frozen), cooked
Combine the soy sauce, vinegar, and honey in a resealable bag. Add the salmon and mix to coat. Refrigerate for at least 1 hour (or up to 8 hours).
Remove the salmon from the bag, reserving the marinade. Heat a skillet over medium-high heat. When hot, swirl in oil. Sear the salmon- 2 minutes each side. Turn heat to low and pour the leftover marinade over the salmon. (The marinade will probably bubble a bit and might even stick to the pan. Just make sure to scrape it up occasionally- and don’t worry- it adds a nice crusty texture to the fish!)
Cover and continue to cook for 4-5 minutes on low heat, until salmon is cooked through.
Remove salmon from pan and serve over bed of brown rice. Drizzle some of the sauce over the rice and fish.
In the same skillet, add vegetables and cook, covered, for 8-10 minutes or until tender. Serve with salmon and rice. (I drizzled some of the teriyaki sauce over my veggies, too!)