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Grilled Salmon Teriyaki with Asparagus and Mushrooms

 

We (like most of you, I’m sure) love to be able to fire up the grill on warm summer nights. We grill lots of beef, pork and chicken, and occasionally some fish. Normally when we grill fish, we use the grill pans, but this time my hubby put the salmon directly on the grill after he oiled it well, and after some hesitation from me. It worked great, and there might have been a little “I told you so” moment. This grilled salmon is delicious paired with the stir fried veggies. We served it over some rice for a one-bowl meal.

Grilled Salmon Teriyaki with Asparagus and Mushrooms

Author/Source:

Heather @ onceamonthmeals.com; adapted from Casa Verneracion

Ingredients:

Directions:

Preheat grill to medium heat. Marinade the salmon steaks in the teriyaki sauce for 30 minutes. Grill the salmon steaks on a grill over medium heat until fish flakes easily with a fork. Pour teriyaki sauce into a small saucepan and cook over medium heat for 5-8 minutes, or until reduced by half.  Stir in the honey.  Heat the olive oil in a wok or frying pan. Add the asparagus, onion and mushrooms. Season lightly with salt and pepper. Cook quickly over high heat, tossing and stirring, for a minute or two. Turn off heat. Take two tablespoons of sauce and toss with vegetables. Serve salmon with veggies and remaining sauce.

Freezing Directions:

Place salmon, teriyaki and honey in a freezer bag. Seal. In a quart freezer bag, place asparagus, onion and mushrooms. Place both bags (salmon and veggie bags) into a gallon freezer bag. Label and freeze. TO SERVE: Thaw. Remove salmon from marinade. Empty marinade into saucepan. Grill salmon over medium heat until fish is flaky. Cook sauce over medium heat for 5-8 minutes or until reduced by half. While sauce reduces, heat olive oil in wok or saute pan over high heat. Add vegetables, cook quickly, stirring constantly, for 1-2 minutes. Turn off heat. Take two Tablespoons of reduced teriyaki sauce and toss with vegetables. Serve remaining sauce with salmon.

Servings: 4

Nutritional Info : 1 serving = 1 salmon filet + .5 cup stirfry Calories 375, Fat 17g, Carbs 35g, Protein 35g, Fiber 11g, WW Plus Points, 9

**conversion chart image provided by Erik Spiekermann

One Response to “Grilled Salmon Teriyaki with Asparagus and Mushrooms”

  1. Connie says:

    Glad you enjoyed it. :)

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