Freezer Meal Recipes / Dinner / Grilled Salmon Teriyaki with Asparagus and Mushrooms

Grilled Salmon Teriyaki with Asparagus and Mushrooms

This is a great summer recipe with grilled salmon and veggies!
4 Servings Meet The Cook Print
Grilled Salmon Teriyaki with Asparagus and Mushrooms

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

    These ingredients are added AFTER your meal has been frozen — for the day you serve and eat it.

  • 2 tablespoons Olive Oil

Freezer Containers

  • 1 Gallon Freezer Bag
  • 2 Quart Freezer Bags

Supplies

  • Labels

Nutritional Information

  • 1 serving = 1 salmon fillet + 1 cup stir fry
  • 383 Calories
  • 21g Fat
  • 60mg Cholesterol
  • 1497mg Sodium
  • 513mg Potassium
  • 23g Carbs
  • 4g Fiber
  • 16g Sugar
  • 26g Protein
  • 10 WW+ Points

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.

Freeze For Later Cooking Directions

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

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

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

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