Teriyaki Salmon with Brown Rice and Stir-Fried Vegetables
Glazed salmon fillet with aromatic ginger and garlic, served over nutty brown rice with crisp snap peas and carrots in a light sesame-soy sauce
Teriyaki Salmon with Brown Rice and Stir-Fried Vegetables is a dinner recipe ready in about 35 minutes. Each serving has approximately 1252 kcal, 95g protein, 141g carbs, 34g fat. It fits a high-protein diet.
Mince the ginger and garlic finely
Heat the sesame oil in a large skillet or wok over medium-high heat
Add the minced ginger and garlic, stirring for 30 seconds until fragrant
Add the snap peas and carrots, stir-frying for 4-5 minutes until tender-crisp
Add the soy sauce to the vegetables and toss to coat
Cook the salmon according to preference (pan-seared, baked, or grilled) until cooked through, about 8-10 minutes
Divide the brown rice into serving bowls
Top with the stir-fried vegetables and their sauce
Place the cooked salmon on top
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