Description
This teriyaki salmon with peppers and broccoli is a quick and flavorful meal. Pan-seared salmon is coated in a sweet and savory teriyaki glaze and served with tender-crisp bell peppers and broccoli.
Ingredients
Scale
- 1 pound salmon fillets, skin on or off
- 2 tablespoons olive oil
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 head broccoli, cut into florets
- 1/2 cup teriyaki sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- Salt and black pepper to taste
Instructions
- Pat salmon fillets dry with paper towels. Season with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add salmon, skin-side down if applicable, and cook for 4-6 minutes per side, or until cooked through and flaky. Remove salmon from skillet and set aside.
- Add bell peppers and broccoli to the same skillet. Sauté for 5-7 minutes, or until tender-crisp.
- In a small bowl, whisk together teriyaki sauce, honey, rice vinegar, ginger, and garlic.
- Pour the teriyaki mixture over the vegetables in the skillet. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly.
- Return salmon to the skillet with the vegetables and sauce. Gently toss to coat the salmon and vegetables.
- Serve immediately.
Notes
- For a spicier kick, add a pinch of red pepper flakes to the teriyaki sauce.
- You can use other vegetables like snap peas, carrots, or mushrooms.
- Serve with rice or noodles for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Asian
Nutrition
- Serving Size: 1 fillet with vegetables
- Calories: 450
- Sugar: 20g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg