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Salmon Teriyaki

Makes: 4  servings Prep 15 mins Grill 10 mins

Ingredients

  • Olive oil
  • 3 tablespoons  teriyaki sauce
  • 2 tablespoons  orange juice
  • 2 teaspoons  chopped garlic
  • 1 tablespoon  brown sugar
  • 1/4 teaspoon  salt
  • 1 1/2 pounds  asparagus, trimmed
  • 1 tablespoon  olive oil
  • 3/4 teaspoon  salt, divided
  • 1/4 teaspoon  freshly ground pepper, divided
  • 4 salmon steaks, 1/2-inch-thick (6 to 7 oz. each)
  • 1 cup  long grain rice, cooked according to package directions

Directions

1. Oil and heat grill.

2. For the teriyaki dressing, combine teriyaki, orange juice, garlic, brown sugar, and 1/4 teaspoon salt in a small bowl, stirring until sugar is dissolved. Transfer 2 tablespoons to another cup.

3. Toss asparagus with 1 tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in shallow dish. Grill 10 to 12 minutes, turning as spears brown, until tender; set aside.

4. Meanwhile, sprinkle salmon with remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Grill 4 to 5 minutes per side, brushing with reserved 2 tablespoons teriyaki dressing, until cooked through. Drizzle salmon with remaining dressing. Serve with asparagus and rice. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)555,
  • Fat, total(g)22,
  • chol.(mg)96,
  • sat. fat(g)4,
  • carb.(g)49,
  • fiber(g)2,
  • pro.(g)41,
  • sodium(mg)1199,
  • Percent Daily Values are based on a 2,000 calorie diet