Roast Salmon & Stir-Fried Vegetables With Homemade Teriyaki Sauce

There seems to be a trend in my household….a weekend of eating out for EVERY single meal leads to a craving for a simple and vegetable filled dinner the night after. Let us recall some of my previous meals post-visitor weekends of delicious dining.

#1: A weekend filled with arepas, pizza, and big gay ice cream was followed by a Giada inspired recipe for salmon.

Salmon steak with pea puree and lemon bordetto

#2: A wonderful two days of shrimp & grits, doughnuts, and homemade pasta was followed by a salmon cake and kale salad dinner (oddly enough, another Giada recipe)

Salmon cakes with lemon-caper yogurt sauce and kale salad

After the latest weekend of dining on fried oyster sandwiches, more doughnuts, scotch eggs, and burger and fries, it was time for yet another veggie filled salmon dinner. It seems I enjoy a salmon and vegetable rich meal very much to help “detox” after an indulgent weekend. But this time, it was not Giada that guided me. My friend was so kind to gift me with a wonderful cookbook called Bite Me, Too,the second cookbook from the Bite Me authors. Having cooked and enjoyed many recipes from their first cookbooks, I was very excited to give this one a whirl.

Salmon and Vegetables with Homemade Teriyaki Sauce (Adapted from Bite Me Too)

Teriyaki Sauce

1/2 cup soy sauce

1/2 cup white wine

1/4 cup mirin

2 tbsp brown sugar

2 tbsp cornstarch

2 tbsp water

Salmon Marinade

1 pound salmon

2 tbsp soy sauce

2 tbsp rice vinegar

2 tbsp brown sugar

1 tsp sesame oil

Vegetables

1/2 tbsp sesame oil

1/4 cup sliced shallots

1 clove garlic, minced

1 bunch bok choy, chopped

2 cups snow peas, sliced

2 red peppers, thinly sliced

For the teriyaki sauce, combine soy sauce, wine, mirin, and sugar in a medium saucepan and bring to a boil over medium heat. In a small bowl, combine cornstarch and water. Add cornstarch to saucepan mixing constantly and reduce heat to low. Cook for a couple of minutes until thickened. Remove from heat and set aside.

Place salmon in a large baking dish and mix together all marinade ingredients. Pour over top and let marinade for about 30 minutes in the fridge. Spoon a couple spoonfuls of teriyaki sauce over salmon and bake in 425 degree oven for about 12-15 minutes.

For the vegetables, heat a wok over high heat and add sesame oil. Add shallots and garlic and stir for a couple of minutes. Add remaining vegetables and cook for a couple of minutes until crisp tender.

It will look like a lot of vegetables…I mean A LOT! But they will wilt down

Add 3-4 tbsp of teriyaki sauce and stir until all the vegetables are coated with your delicious sauce.

Vegetables fully cooked and wilted down in size

Serve the salmon over vegetables drizzled with extra teriyaki sauce

This teriyaki sauce would be delicious on chicken, tofu, or drizzled over rice or noodles. Another successful salmon “detox” meal! Now back to eating NYC…stay tuned!