Honey-Teriyaki Salmon and Asparagus...Honey-Teriyaki Salmon and Asparagus Veggie Rice Bowls

Honey-Teriyaki Salmon and Asparagus Veggie Rice Bowls is a Japanese main course. This gluten free, dairy free, and pescatarian recipe serves 4 and costs $5.06 per serving. One portion of this dish contains approximately 30g of protein, 15g of fat, and a total of 364 calories. This recipe is liked by 319 foodies and cooks. This recipe from Skinny Taste requires asparagus, soy sauce, honey, and olive oil. From preparation to the plate, this recipe takes approximately 15 minutes. With a spoonacular score of 99%, this dish is amazing. If you like this recipe, take a look at these similar recipes: Honey-Teriyaki Salmon and Asparagus Veggie Rice Bowls, Teriyaki Grilled Chicken and Veggie Rice Bowls, and Teriyaki Salmon Rice Bowls.

Ingredients

Cooking Instructions

1. 01

   Combine the soy sauce, mirin, and honey in a resealable bag.

2. 02

   Add the salmon and mix to coat. Refrigerate for 15 t0 60 minutes, or up to 8 hours.

3. 03

   Preheat oven 450F.

4. 04

   Remove salmon, reserving the marinade.

5. 05

   Toss asparagus with oil and season with salt.

6. 06

   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.

7. 07

   Meanwhile, place the marinade in a small pot and simmer on low until thickened and reduced by half, about 8 to 10 minutes.

8. 08

   Spray a large skillet with oil. Cook the cauliflower rice in a skillet over medium-high heat until tender, 4 to 6 minutes.

9. 09

   To serve, divide the cauliflower rice, top with salmon and asparagus and drizzle with the glaze.

10. 10

    Sprinkle with sesame seeds, if desired.