Ingredients for the Salmon
8 oz. salmon (skin on)
2 cups broccoli
1 bell pepper, diced
2 cups baby portabella mushrooms, sliced
3-4 Tbsp olive oil
Sesame seeds to garnish
Green onion, sliced on a bias to garnish
Salt and pepper to taste
Ingredients for the Teriyaki Sauce
1 cup coconut aminos
½ cup coconut sugar
2 Tbsp honey
2 teaspoon minced ginger
4 cloves garlic
2 Tbsp sesame oil
2 teaspoon chili paste
2 Tbsp cornstarch
1. Begin by combining all the ingredients for the teriyaki sauce in a small saucepan over medium heat. Whisk the ingredients together and continue whisking occasionally as the sauce warms. Let the sauce come to a light simmer and keep whisking the sauce until it develops a thicker, syrup-like consistency. Remove the sauce from the heat and allow the sauce to cool.
2. Preheat the oven to 425° F and line a baking sheet with parchment paper.
3. Place the salmon skin-side down on the parchment and pat the filet dry of any excess moisture. Sprinkle with salt and pepper, then brush on about 2 Tbsp of the teriyaki sauce. Make sure that the sauce has cooled before brushing it onto the salmon.
4. Place the salmon in the oven and bake for 20-22 minutes.
5. As the salmon cooks, add the broccoli and ¼ – ½ cup water in a medium-sized pan and turn the heat to medium. Cover the pan and allow the broccoli to steam for about 5 minutes.
6. Remove the lid from the pan and add the bell pepper and mushrooms as well as 2-3 Tbsp of olive oil to the broccoli. Lightly salt the vegetables and sauté until softened and beginning to brown. Add 4 Tbsp of teriyaki sauce to the stir fry and cook for an additional 1-2 minutes, then set aside and remove from heat.
7. Remove the salmon from the oven and plate the veggies and fish together in a bowl. Sprinkle with sliced green onion and sesame seeds to finish.
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