Name: Grilled Asian-Glazed Salmon And Veggies
Yield: 4 servings
Ingredients: 1 piece fresh ginger, peeled and chopped (1/2 inch); 4 garlic cloves, minced; 1/2 cup honey; 2 tablespoons soy sauce; 1/2 cup hoisin sauce; 4 (4 ounce) salmon fillets (about 3/4-inch thick); 1/2 lemon; 1/4 cup olive oil; 1/4 cup teriyaki sauce; 1/2 teaspoon lemon-pepper seasoning; 1/2 teaspoon garlic salt; 1 1/2 - 2 cups sliced vegetables, cut into strips 1/2 inch thick; nonstick cooking spray

Servings: 4 persons

1 piece fresh ginger, peeled and chopped (1/2 inch)
4 garlic cloves, minced
1/2 cup honey
2 tablespoons soy sauce
1/2 cup hoisin sauce
4 (4 ounce) salmon fillets (about 3/4-inch thick)
1/2 lemon
1/4 cup olive oil
1/4 cup teriyaki sauce
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon garlic salt
1 1/2 - 2 cups sliced vegetables, cut into strips 1/2 inch thick
nonstick cooking spray

1
Combine ginger, garlic, honey, soy sauce and hoisin sauce in a zip-top bag. Mix ingredients together.
2
Lightly score salmon so marinade can be absorbed. Squirt with lemon juice. Place salmon in bag, messaging marinade to coat fish. Marinade for at least 1 hour up to 4 hours.
3
In another zip-top bag, combine oil, teriyaki sauce, lemon-pepper and garlic salt. Add vegetables, massaging to coat with marinade. Refrigerate for 1 hour or longer, turning bag occasionally.
4
When ready to cook, preheat grill to medium. Spray a grill pan with nonstick cooking spray. Place pan on grill. Remove vegetables from marinade; arrange on half of the pan. Grill until tender, turning frequently, until tender and slightly charred, 15 to 20 minutes.
5
Arrange salmon on the hot pan after vegetables have cooked for 10 minutes. Grill salmon until done, about 10 minutes.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Grilled Asian-Glazed Salmon And Veggies

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