Honey-Teriyaki Salmon with Cauliflower Rice
Baked Honey-Teriyaki Salmon and Asparagus with Cauliflower Rice, this 15-minute dinner is not just tasty, it’s also good for you!
Salmon is my go-to fish, are fantastic sources of DHA, the omega-3 fatty acid that is essential for brain development. I rotate through all my salmon recipes, some of my favorites are Maple Soy Glazed Salmon, Healthy Salmon Quinoa Burgers, Seattle Asian Salmon Bowls, and Gochujang Glazed Salmon, just to name a few!
I prefer wild salmon over farmed, preferably Alaskan and usually get disappointed when I order out because I know I can make it better. The reasons, they usually overcook it and many restaurants don’t have wild salmon as an option, which makes all the difference in quality, taste and the health benefits.
Honey-Teriyaki Salmon Tips:
- You can marinate this for 10 minutes, or as long as 8 hours.
- If using frozen salmon, thaw in the refrigerator the night before.
- Always buy salmon from your trusted fishmonger. If the fish is previously frozen, it’s best to buy it fresh and that yourself.
Honey-Teriyaki Salmon and Asparagus Veggie Rice Bowls
Baked Honey-Teriyaki Salmon and Asparagus with Cauliflower Rice, this 15-minute dinner is not just tasty, it’s also good for you!
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
Directions:
- Combine the soy sauce, mirin, sake, 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 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 medoim-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 Information
Yield: 4 servings, Serving Size: 1/4
- Amount Per Serving:
- Freestyle Points: 4
- Points +: 8
- Calories: 324 calories
- Total Fat: 13g
- Saturated Fat: 2g
- Cholesterol: 46.5mg
- Sodium: 656mg
- Carbohydrates: 27g
- Fiber: 4g
- Sugar: 17.5g
- Protein: 24.5g
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