Honey-Teriyaki Salmon with Cauliflower Rice

Ingredients

soy saucelow-sodium

4 1/2 tbsp

mirin

9 tbsp

honey

Veganmaple syrup

3 tbsp3 tbsp

salmon filletcut into 4 pieces

Pescatarianextra-firm tofu pressed and cubedpat dry, sear longer for color

1 1/2 lb1 1/2 lb

asparagusends trimmed, cut into 1-inch pieces

18 oz

cauliflower riceraw or frozen

6 cup

olive oil

1 1/2 tbsp

salt

to taste

sesame seeds

optional

Method

1. 01Whisk soy sauce, mirin, and honey in a resealable bag.
2. 02Add salmon and coat. Refrigerate 15 to 60 minutes, or up to 8 hours.15 min
3. 03Preheat oven to 450°F.
4. 04Remove salmon from bag, reserving marinade.
5. 05Toss asparagus with oil and season with salt. Transfer to a sheet pan with salmon skin side down.
6. 06Bake until salmon is cooked through and asparagus is tender, 10 to 12 minutes.11 min
7. 07Meanwhile, bring reserved marinade to a boil in a small pot, then simmer on low until thickened and reduced by half, 8 to 10 minutes.9 min
8. 08Heat a large skillet over medium-high heat with oil spray. Cook cauliflower rice until tender, 4 to 6 minutes.5 min
9. 09Divide cauliflower rice among plates. Top with salmon and asparagus, drizzle with glaze, and sprinkle with sesame seeds if desired.

Fits

• Gluten-free
• Dairy-free
• Egg-free