Grilled Salmon Teriyaki with Asparagus and Mushrooms

By á-6416

Ingredients

• 4 salmon steaks (4 ounces each)
• 7 Tablespoons Teriyaki sauce
• 2 Tablespoons honey
• 2.5 cups asparagus, cut into 2 inch lengths
• 1.25 cups onion, thinly sliced
• 1 cup shiitake mushrooms, caps only, sliced
• 2 Tablespoons olive oil
• salt and pepper to taste

Preparation

Step 1

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.