Honey Teriyaki Salmon with Cauliflower Rice

Earlier this summer after our very indulgent trip to Europe we were looking for something healthy and delicious to make for dinner when I spotted this Honey Teriyaki Salmon with Cauliflower Rice on one of my faves, Skinnytaste.  We had a bunch of broccoli in the freezer so swapped out the asparagus for that, but we kept the marinade the same and in just under 20 minutes had a healthy and yummy meal that would be perfect for a weeknight meal after a long day at the office.  The marinade is super flavorful and soaks into the fish and veggies to give you the perfect quick dinner that you don't even feel bad about pairing with a glass of wine.  Cheers!

Honey Teriyaki Salmon with Cauliflower Rice

Ingredients
3 Tblsp low sodium soy sauce
6 Tblsp mirin {Japanese sweet rice wine}
2 Tblsp honey
1 lb salmon filet, cut in 4 pieces
12 oz asparagus or broccoli
4 cups cauliflower rice
1 Tblsp olive oil

Instructions
1. Combine soy sauce, mirin, and honey in resealable bag.  Add salmon and mix to coat.  Marinate for 15-60 minutes, or up to 8 hours.
2. Preheat oven to 450.
3. Remove salmon, reserving marinade.
4. Toss asparagus with oil and sprinkle with salt.  Transfer to large sheet pan along with salmon skin side down and cook until tender and done, about 12 minutes.
5. Alternately, steam broccoli on stove top and cook salmon separately.
6. Meanwhile, place marinade in small pot, bring to a boil, and simmer on low until thickened, about 10 minutes.
7. Cook cauliflower rice according to directions.
8. To serve, divide cauliflower rice between bowls.  Top with salmon, vegetables, and drizzle with marinade.

Serves 3-4

adapted from skinnytaste

xoxo,
stephanie marie