I can find teriyaki to be overly salty sometimes, especially when you buy it pre made from the grocery store. However, adding the brown sugar, honey, and ginger adds a nice taste to this marinade. The salmon turned out very tender and moist. The quinoa stir fry was a great alternative to the usual white rice. This recipe is healthy and so delicious. A perfect start to the easter weekend!
Ingredients:
1 cup teriyaki sauce
1 teaspoon freshly grated ginger
2-4 cloves of garlic, minced
3 tablespoons dark brown sugar
2 tablespoons honey
1/4 cup olive oil
1 pound salmon
3/4 cup quinoa, rinsed
1/2 teaspoon garlic salt
1 tablespoon olive oil
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
2 clove garlic, minced
1 teaspoon fresh grated ginger
2 -3 tablespoons low sodium soy sauce
1 1/2 cups sugar snap peas or snow peas
salt and black pepper to taste
1/4 teaspoon red pepper flakes, if desired
1 tablespoon sesame seeds
1/4 cup fresh cilantro, chopped
In a large bowl whisk together the marinade ingredients: teriyaki sauce, olive oil, garlic, ginger, brown sugar, and honey. Place salmon in large ziploc bag and add marinade. Place in refrigerator for 1 hour or more.
Preheat oven to 400 degrees. Spray baking pan with nonstick cooking spray. Remove salmon from ziploc bag and place skin side down. Bake for 15-20 minutes or until salmon easily flakes with fork.
While salmon is cooking, bring 1 1/2 cups of water with garlic salt to a boil in a medium saucepan.
Reduce heat to low, add quinoa and cover; simmering until all liquid is absorbed.
While quinoa is cooking, heat 1 tablespoon of olive oil in large skillet over medium-high heat. Add minced garlic, ginger, and sliced bell peppers; cook for 1-2 minutes. Add sugar snap peas and cook for 2 minutes more. Add quinoa to vegetables, then add soy sauce, salt and pepper to taste and red pepper flakes if desired.
Plate salmon and quinoa evenly and top with sesame seeds and cilantro!
