You guys. This is SUCH a simple, and healthy dinner. I keep this salmon from Trader Joe’s in my freezer, and these Asian vegetables come pre-cut. I added in some squash and zucchini I had on hand. I also made some teriyaki sauce, but it only has 3 ingredients.
A couple notes on salmon: Buy Pacific or Alaskan, not Atlantic. Buy wild-caught salmon, not farmed! I buy the frozen wild-caught Alaskan sockeye salmon from Trader Joe’s.
Teriyaki Salmon with Asian Vegetable Stir Fry
- 1 package frozen wild caught salmon from Trader Joe’s, thawed (or a fresh alternative)
- Asian vegetable stir fry mix from Trader Joe’s (in the produce section)
- (Optional): other vegetables, such as squash and zucchini, medium dice
- 2 Tbsp lemon or lime juice
- Olive oil
- Salt and pepper
- 2 Tbsp mirin
- 2 Tbsp soy sauce
- 1 Tbsp sugar
- (Optional): sriracha
From the Asian vegetable mix, remove the pieces of ginger and cut into very small pieces.
To make the teriyaki sauce add the mirin, soy sauce, and sugar to a small pot. Heat, stirring until the sugar dissolves. Remove from the heat. As it sits the sauce will thicken.
Heat a nonstick saute pan. Add a tablespoon or a little less olive oil to the pan and heat. Add the chopped ginger first, then add in the rest of the vegetables. Saute until lightly browned and cooked. Leave them a little crunchy.
While the vegetables are cooking, place the salmon on a greased pan appropriate for roasting. Rub fish with a little olive oil, a squirt of lemon or lime juice, and season with salt and pepper. Roast at 375 until cooked to your desired temperature. I cooked it for about 12 minutes.
Once the fish is done, spoon some of the teriyaki on top. Toss a couple tablespoons into the vegetables as well.
Add a little sriracha if you’d like the dish to have some heat.
Simple as that! Enjoy!