Honey Teriyaki Salmon with Cauliflower Rice
Honey Teriyaki Salmon with Cauliflower Rice
Easy to make Honey Teriyaki Salmon with Cauliflower Rice will become your new favorite recipe! It uses a handful of ingredients and is bursting with flavor. The honey teriyaki glaze gives it the perfectly balanced sweet and savory taste that compliments both the salmon and the vegetables.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: servings
Calories: 527kcal
Ingredients:
4 (6 oz.) salmon filets (skinless)1 green onion (finely chopped, for garnishing)
1 tbsp sesame seeds (for garnishing)
Honey Teriyaki Sauce:
1/2 cup low-sodium soy sauce
1 cup water
7 tbsp honey
2 tbsp light brown sugar
1 tsp garlic powder
1 tbsp cornstarch
2 tbsp water (for cornstarch)
Vegetables:
1 tbsp minced garlic (approximately 3 cloves)
2 bell peppers (thinly sliced)
1/2 yellow onion (thinly sliced)
2 cups frozen broccoli
2 tbsp olive oil (divided)
salt and pepper (to taste, optional)
2 (10 oz.) bags of frozen cauliflower rice (or sub 2 cups of homemade)
Instructions:
Preheat oven to 400 degrees F and spray an 8x8 baking dish with non-stick cooking spray.
Place a small saucepan over medium heat and combine low-sodium soy sauce, water, honey, light brown sugar, and garlic powder. Bring sauce to a slight boil - continuously whisking until thoroughly mixed.
In a small mixing bowl, combine the cornstarch and water. Thoroughly mix to make sure it is not clumpy. Once mixed, combine with the teriyaki sauce. Whisk until the sauce has thickened.
Remove from heat and set aside to cool to room temperature.
Place the salmon filets in the baking dish and top with 1 cup of the teriyaki sauce. Save the rest for additional sauce for the vegetables and cauliflower rice.
Bake until the fish flakes with a fork - approximately 12-14 minutes. Time will be dependent on how thickly cut the filets are.
While the salmon is baking, place a non-stick pan over medium heat with 2 tablespoons of olive oil. Once the oil has heated, add the sliced peppers and onions. Sauté until the peppers have softened, approximately 3-4 minutes. Add the minced garlic and sauté approximately 1-2 minutes.
Once the garlic is fragrant - add the remaining teriyaki sauce to the pan and mix well to coat and re-warm.
While the peppers and onions are sautéing, cook the cauliflower rice and broccoli. If frozen - microwave. If using raw - see notes.
Serve salmon immediately with cauliflower rice, broccoli, and sautéed veggies.
Garnish with sesame seeds and chopped scallions.
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