Honey Teriyaki Salmon and...Honey Teriyaki Salmon and Veggies in Foil

Name: Honey Teriyaki Salmon and Veggies in Foil
Prep time: 18 min
Cook time: 45 min
Total time: 63 min
Yield: 4 Persons
Cuisine: International
Ingredients: 4 cups broccoli florets (chop small so they cook through); Cooked brown or white rice, for serving; 1 cup thinly sliced carrots; 2 1/2 tsp cornstarch; 3 cloves garlic, minced; 1 Tbsp minced ginger; 2 green onions, chopped; 1/4 cup honey; 1/3 cup low-sodium soy sauce; 2 1/2 Tbsp olive oil; 1 1/2 Tbsp rice vinegar; 4 (6 oz) skinless, salmon fillets

🍴

Cuisine

International

👥

Servings

4 Persons

⏱

Prep Time

18 Minutes

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Cook Time

45 Minutes

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Difficulty

Medium Level

Honey Teriyaki Salmon and Veggies in Foil is a Japanese main course. This recipe serves 4. One portion of this dish contains around 44g of protein, 25g of fat, and a total of 676 calories. For $5.37 per serving, this recipe covers 50% of your daily requirements of vitamins and minerals. 1601 person were impressed by this recipe. If you have rice vinegar, olive oil, carrots, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Cooking Classy. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. Overall, this recipe earns an amazing spoonacular score of 100%. Similar recipes include Honey Teriyaki Salmon and Veggies in Foil, Honey-Teriyaki Glazed Salmon with Stir-Fry Veggies, and Honey-Teriyaki Glazed Salmon with Stir-Fry Veggies.

DeliciousTastyWell Prepared

Ingredients

•4 cups broccoli florets (chop small so they cook through)

•Cooked brown or white rice, for serving

•1 cup thinly sliced carrots

•2 1/2 tsp cornstarch

•3 cloves garlic, minced

•1 Tbsp minced ginger

•2 green onions, chopped

•1/4 cup honey

•1/3 cup low-sodium soy sauce

•2 1/2 Tbsp olive oil

•1 1/2 Tbsp rice vinegar

•4 (6 oz) skinless, salmon fillets

Cooking Instructions

01
Preheat oven to 400 degrees. For the sauce:In a small saucepan whisk together soy sauce, 3 Tbsp water, honey, rice vinegar, garlic, ginger and sesame oil. Season lightly with salt as needed. Bring to a boil over medium-high heat. In a small bowl whisk together cornstarch with remaining 2 Tbsp water until well combined.
02
Pour into sauce mixture, reduce to medium and allow to boil 1 minute while stirring constantly.
03
Remove from heat and let cool slightly, about 5 - 10 minutes.For the salmon and veggies:Toss broccoli and carrots with olive oil and season with salt and pepper.
04
Cut 4 sheets of 14-inch length aluminum foil. Divide broccoli and carrot mixture among sheets layering in center in an even layer. Set aside 1/4 cup of the sauce mixture then brush bottom sides of salmon fillets with a scant tablespoon of the sauce then rotate and place salmon over veggies.
05
Brush tops of salmon with another scant tablespoon of the sauce mixture. Pull sides of foil inward (the short length) and seal then roll edges up (try to leave a little room for heat to circulate, don't wrap tightly).
06
Place packets on a baking sheet.
07
Bake in preheated oven until salmon has cooked through, about 25 minutes.
08
Serve with brown or white rice if desired and remaining sauce. Recipe source: Cooking Classy, inspired by my Teriyaki Salmon

Cooking Reviews

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The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023