Jaruna
One-Pot Salmon Teriyaki
Paleo před téměř 9 roky z www.yummly.com
Ingredience
- 2 tbsps low sodium teriyaki sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 4 tsps chopped garlic (divided)
- 1 tsp ginger (grated)
- 1 tsp dark sesame oil
- 6 salmon fillets (about 1 1/2 pounds)
- 1 lb brussels sprouts (halved if large)
- 1 tbsp canola oil (divided)
- 1/2 tsp salt (divided)
- 1/2 tsp ground black pepper (freshly, divided)
- vegetable oil cooking spray
- 1/2 lb shiitake (thickly sliced)
Postup
Position rack in middle of oven; heat oven to 450°. In a bowl, combine teriyaki sauce, honey, rice vinegar, 1 teaspoon garlic, ginger, and sesame oil. Place salmon in a shallow dish; sprinkle with 1 1/2 tablespoons teriyaki mixture; marinate 15 minutes. In a second bowl, toss brussels sprouts with 1 1/2 teaspoons garlic, 1/2 tablespoon canola oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Coat a rimmed sheet pan with cooking spray. Spread brussels sprouts in pan in a single layer; roast until light brown, 5 minutes. In a second bowl, toss mushrooms with remaining 1/2 tablespoon canola oil, 1 1/2 teaspoons garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Move brussels sprouts to center of pan; top with salmon; place mushrooms in pan around edges; roast, stirring mushrooms occasionally, until salmon is just cooked through, 8 to 10 minutes. Top salmon with remaining teriyaki mixture; serve over brussels sprouts and mushrooms.
THE SKINNY: 484 calories per serving, 34 g fat (6 g saturated), 17 g carbs, 3 g fiber, 27 g protein