Shell Be’s Veri Teriyaki Salmon Dinner

I’m a sucker for Asian food, anything with soy sauce, teriyaki, hoisin sauce, sesame oil, immediately has me drooling! I tried out Soy Vay’s Veri Veri Teriyaki Marinade & Sauce and it truly did not disappointment! It came highly recommended by a Whole Food’s team member, thank you Jim for the recommendation!

Serving Size: 2

What you need:

2 salmon filets

1 bunch of Brussel sprouts

1 head of broccoli

1 bag spring salad mix

1 bag chopped coleslaw

1 green onion

Handful whole or crushed peanuts

1 bottle Soy Vay’s Veri Veri Teriyaki Marinade

& for the dressing:

Extra virgin olive oil

Rice vinegar

Sesame oil

Honey

Soy sauce

What you do:

1.     The first thing you will want to do is pre-marinade the salmon (this isn’t a must but it’s preferred). Either the night before or the morning of cooking the salmon, place the two filets in a sealable bag. Pour in Soy Vay’s Veri Veri Teriyaki Marinade until it generously covers the salmon. Seal the bag and place in the refrigerator until you’re ready to cook!

2.     Remove the salmon filets from the bag, scrap off any excess marinade from the tops of the salmon (if you leave too much on them, they will get too charred). Keep the extra marinade for the next step. Heat a pan, spray with avocado oil, place the filets down so the skin side is up. Sear until just golden, about 1-minute. Remove from the pan and place in an oven safe dish.

3.     Pour the remaining marinade over the tops of the salmon. Cover the oven safe dish with tinfoil. Place the dish in the oven at 375 for 12-14 minutes (12 for more rare filets, 14 for more cooked filets).

4.     Next up, steam the broccoli! I use my Our Place pan to quickly steam the broccoli. It takes about 5-7 minutes to steam (depending how cooked you like your broccoli). Sprinkle with salt and pepper when finished.

5.     While the broccoli and salmon are cooking, grab two handfuls of spring mix and put them in a salad bowl. Chop a generous handful of coleslaw so the pieces are bite size and toss into the spring mix. Chop 1 green onion and add ½ of it to the spring mix. If the peanuts are already chopped, add about a handful into the salad. If they aren’t chopped, you can use a food processor to chop them up.

6.     Next is the salad dressing. In a small bowl mix together ¼ cup extra virgin olive oil, ¼ cup rice vinegar, 1 ½ tbsp honey, 3 tbsp sesame oil, 1 ½ tsp soy sauce, pinch salt. This will make more than you need for two side salads BUT it’s great to store in a container for later in the week. You’ll also use this to drizzle on top the Brussel sprouts. Pour about 3 spoonfuls over the salad (or with as much or little as you like to dress your salads) and toss.

7.     Last but not least… the Brussel sprouts. I always cut the tops off and then cut them in half. I heated some avocado oil in a wok pan and tossed in the Brussel sprouts. I cooked them in the oil for about 7 minutes until they started to turn golden. Once slightly golden I strained them from the oil, then placed the Brussels back in the wok and drizzled with some of the salad dressing from step 6!

8.     Once everything is finished it’s time to plate up and indulge!

** The mashed potatoes pictured were leftovers from take out, feel free to sub with your preferred carb or add another side!