Salmon Teriyaki With Asparagus Recipe

Name: Salmon Teriyaki With Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp reduced-sodium soy sauce; 2 Tbsp mirin (Japanese rice wine); 1 Tbsp honey; 1 Tbsp chili sauce, such as sriracha; 1 tsp cornstarch; 1 tsp Asian sesame oil; 1 Tbsp minced fresh ginger; 2 garlic cloves, finely chopped; 1 Tbsp vegetable oil (preferably peanut); 1 lb skinless salmon (preferably wild), cut into 1-inch cubes; 1 bunch asparagus, trimmed and cut into thirds; Cooked brown rice, for serving; 1 Tbsp sesame seeds (optional)

Servings: persons

2 Tbsp reduced-sodium soy sauce
2 Tbsp mirin (Japanese rice wine)
1 Tbsp honey
1 Tbsp chili sauce, such as sriracha
1 tsp cornstarch
1 tsp Asian sesame oil
1 Tbsp minced fresh ginger
2 garlic cloves, finely chopped
1 Tbsp vegetable oil (preferably peanut)
1 lb skinless salmon (preferably wild), cut into 1-inch cubes
1 bunch asparagus, trimmed and cut into thirds
Cooked brown rice, for serving
1 Tbsp sesame seeds (optional)

1
1. In a small bowl, whisk together the soy sauce, mirin, honey, sriracha, cornstarch, sesame oil, ginger, and garlic. Set the mixture aside.
2
2. Heat a wok or large skillet on medium high. When it's hot, add the oil and swirl to coat the pan. Add the salmon pieces and cook, stirring occasionally, until they just begin to turn opaque, about 2 minutes. Transfer them to a plate.
3
3. Add the asparagus to the wok and stir-fry until crisp-tender, about 2 minutes. Return the salmon to the wok and stir in the soy sauce mixture. Heat, stirring, for 1 minute. If the sauce seems too thick, add a couple of tablespoons of water. Serve over brown rice and garnish with sesame seeds

404

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 Tbsp reduced-sodium soy sauce, 2 Tbsp mirin (Japanese rice wine), 1 Tbsp honey, 1 Tbsp chili sauce, such as sriracha, and more.

Yes, Salmon Teriyaki With Asparagus falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon Teriyaki With Asparagus

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