Salmon Teriyaki Bowls with Edamame Slaw

This is a great, healthy monday night dinner.  The crunchy, cool edamame slaw (see next post) is a great compliment to the flakey, warm salmon.  I top both over some simple brown rice to make a complete, balanced meal.  I make extra edamame when making the slaw to serve to the kids plain (see below).  Maybe one day they will be salad eaters!

Salmon Teriyaki

 

Save Print

Serves: 6

Ingredients

• ¼ cup honey
• 2 garlic cloves, minced
• 2 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp grated ginger
• 1 tbsp black sesame seeds
• fresh ground black pepper
• 2 pounds salmon, skin on, whole or individual filets

Instructions

1. Pre-heat oven to 375 degrees.
2. Line a baking sheet with foil.
3. Whisk together all other ingredients.
4. Place whole salmon or filets on baking sheet and pour honey mixture over.
5. Fold up edges of foil over the salmon until it is fully wrapped.
6. Bake for about 15-20 minutes or until cooked through.
7. Open foil and broil for about 2-3 minutes until browned on top.
8. Serve over brown rice with edamame slaw.

3.3.3077