Rate this recipe!
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
|
Ingredients
- 3 tbsp low sodium soy sauce or tamari for gluten free
- 6 tbsp mirin Japanese sweet rice wine
- 2 tbsp honey
- 1 lb fresh wild salmon fillet cut in 4 pieces
- 12 ounce asparagus ends trimmed cut 1-inch
- 4 cups raw or frozen riced cauliflower
- 1 tablespoon olive oil
- sesame seeds optional for garnish
Ingredients
|
Rate this recipe!
|
Instructions
- Combine the soy sauce, mirin, and honey in a resealable bag.
- Add the salmon and mix to coat. Refrigerate for 15 t0 60 minutes, or up to 8 hours.
- Preheat oven 450F.
- 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 and cook until tender and cooked through, about 10 to 12 minutes.
- Meanwhile, place the marinade in a small pot, bring to a boil and simmer on low until thickened and reduced by half, about 8 to 10 minutes.
- Spray a large skillet with oil. Cook the cauliflower rice in a skillet over medium-high heat until tender, 4 to 6 minutes.
- To serve, divide the cauliflower rice, top with salmon and asparagus and drizzle with the glaze. Sprinkle with sesame seeds, if desired.
Nutrition Facts
Honey-Teriyaki Salmon and Asparagus Veggie Rice Bowls
Amount Per Serving
Calories 385
Calories from Fat 135
% Daily Value*
Total Fat 15g
23%
Saturated Fat 3g
15%
Polyunsaturated Fat 4g
Monounsaturated Fat 7g
Cholesterol 52mg
17%
Sodium 1066mg
44%
Potassium 906mg
26%
Total Carbohydrates 33g
11%
Dietary Fiber 7g
28%
Sugars 20g
Protein 30g
60%
Vitamin A
20%
Vitamin C
103%
Calcium
10%
Iron
17%
* Percent Daily Values are based on a 2000 calorie diet.
