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Salmon Teriyaki Bowls with Edamame Slaw

September 14, 2015 By Liza Cannata Leave a Comment

 


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This is a great, healthy monday night dinner.  The crunchy, cool edamame slaw (see next post) is a great compliment to the flakey, warm salmon.  I top both over some simple brown rice to make a complete, balanced meal.  I make extra edamame when making the slaw to serve to the kids plain (see below).  Maybe one day they will be salad eaters!

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Salmon Teriyaki
 
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Serves: 6
Ingredients
  • ¼ cup honey
  • 2 garlic cloves, minced
  • 2 tbsp soy sauce or tamari
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp grated ginger
  • 1 tbsp black sesame seeds
  • fresh ground black pepper
  • 2 pounds salmon, skin on, whole or individual filets
Instructions
  1. Pre-heat oven to 375 degrees.
  2. Line a baking sheet with foil.
  3. Whisk together all other ingredients.
  4. Place whole salmon or filets on baking sheet and pour honey mixture over.
  5. Fold up edges of foil over the salmon until it is fully wrapped.
  6. Bake for about 15-20 minutes or until cooked through.
  7. Open foil and broil for about 2-3 minutes until browned on top.
  8. Serve over brown rice with edamame slaw.
3.3.3077



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Filed Under: All Recipes

« Edamame Slaw
Cookie + Kate’s Maple-Sweetened Banana Muffins »

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Welcome to Three Hungry Boys!
Not only is that the name of my blog, but I've been blessed with three rough and tumble boys who like to eat! And nothing nurtures my family more than wholesome, home-cooked meals made with fresh ingredients and a little love. Join me on my journey through my mostly healthy—but always rich, sweet—life..

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