Grilled Salmon Teriyaki with Asparagus and Mushrooms

Plan This Recipe Print

Grilled Salmon Teriyaki with Asparagus and Mushrooms

Heather
The Cook
4 Servings
7 Ingredients
1 Comments
This is a great summer recipe with grilled salmon and veggies!
4 Servings
7 Ingredients
1 Comments

Ingredients

  • 1 pound Salmon Fillet
  • 7 tablespoons Teriyaki Sauce
  • 2 tablespoons Honey
  • 2 ½ cups dice Asparagus
  • 1 ¼ cups slice Onion
  • 1 cup slice Mushrooms, Shiitake
Serving Day Ingredients

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide salmon, teriyaki and honey into half of indicated number of quart freezer bags. Seal.
  2. In other half of quart freezer bags, place asparagus, onion and mushrooms.
  3. Place both bags (salmon and veggie bags) into indicated number of gallon freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

Stovetop

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Remove salmon from marinade.
  3. Empty marinade into saucepan.
  4. Grill salmon over medium heat until fish is flaky.
  5. Cook sauce over medium heat for 5-8 minutes or until reduced by half.
  6. While sauce reduces, heat olive oil in wok or saute pan over high heat.
  7. Add vegetables, cook quickly, stirring constantly, for 1-2 minutes.
  8. Turn off heat. Take a few tablespoons of sauce and toss with vegetables.
  9. Serve remaining sauce with salmon.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

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

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
1 salmon fillet + 1 cup stir fry
Amount Per Serving
Calories
393
Total Fat
22g
Saturated Fat
4g
Cholesterol
63mg
Sodium
1361mg
Potassium
694mg
Total Carbohydrates
19g
Fiber
2g
Sugar
16g
Protein
27g
WW SmartPoints
11

Leave a Reply

Your email address will not be published.