Enjoy the best of both worlds with the savory sweetness of teriyaki-glazed salmon and the fresh, crisp textures of stir-fried vegetables. This meal not only satisfies the palate but also provides a wealth of nutrients, making it an excellent choice for a health-conscious dinner.

Ingredients

For the Teriyaki-Glazed Salmon:

• 4 salmon fillets (approx. 6 oz each)
• 1/4 cup of low-sodium soy sauce
• 2 tablespoons of honey
• 1 tablespoon of rice vinegar
• 1 tablespoon of mirin (optional)
• 1 teaspoon of ginger, grated
• 2 garlic cloves, minced
• 1 teaspoon of sesame oil
• 1 tablespoon of cornstarch, mixed with 2 tablespoons of water (for thickening)
• Sesame seeds and chopped green onions for garnish

For the Stir-Fried Vegetables:

• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup of sugar snap peas
• 1 cup of baby bok choy, chopped
• 1 small red onion, sliced
• 1 tablespoon of olive oil
• 2 tablespoons of low-sodium soy sauce
• 1 tablespoon of sesame oil
• 1 teaspoon of ginger, grated
• Salt and pepper to taste

Instructions

Preparing the Teriyaki-Glazed Salmon:

1. Make the Teriyaki Sauce: In a small saucepan over medium heat, combine soy sauce, honey, rice vinegar, mirin, grated ginger, minced garlic, and sesame oil. Bring the mixture to a simmer.
2. Thicken the Sauce: Add the cornstarch slurry (cornstarch mixed with water) to the saucepan and stir continuously until the sauce thickens. Remove from heat and let it cool slightly.
3. Marinate the Salmon: Place the salmon fillets in a shallow dish and pour half of the teriyaki sauce over them. Let them marinate for at least 15 minutes.
4. Cook the Salmon: Preheat the oven to 400°F (200°C). Place the marinated salmon fillets on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until the salmon is cooked through and flaky.
5. Glaze the Salmon: Brush the remaining teriyaki sauce over the cooked salmon fillets.

Preparing the Stir-Fried Vegetables:

1. Heat the Oil: In a large skillet or wok, heat olive oil over medium-high heat.
2. Stir-Fry the Vegetables: Add sliced red and yellow bell peppers, sugar snap peas, baby bok choy, and red onion to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
3. Season the Vegetables: Add soy sauce, sesame oil, grated ginger, salt, and pepper. Stir well to combine and cook for an additional 2-3 minutes.

Serve:

• Plate the teriyaki-glazed salmon alongside the stir-fried vegetables. Garnish with sesame seeds and chopped green onions.

Nutrition Information (per serving)

The following nutrition information is approximate and will vary based on specific ingredients and portion sizes:

• Calories: 480
• Protein: 40g
• Carbohydrates: 25g
• Dietary Fiber: 5g
• Sugars: 12g
• Fat: 25g
• Saturated Fat: 4g
• Cholesterol: 80mg
• Sodium: 750mg