Salmon Teriyaki Stir Fry- BOOM!

You know those days when you are just glancing in your fridge… feeling totally uninspired. Grubhub.com is calling your name, Chinese…Pizza… ugh. It's cold, you're tired, but no… no not today sir. Today you will fix your posture, sit up tall and say NO! I will not order takeout when there are two delicious pieces of salmon wrapped up ready to be cooked sitting in your fridge. Don't worry lil guys, i'm gonna eatcha. Another annoying thing I faced when putting this together… pretty much half of my veggies in my fridge were bad. Great. Great? Well lets think outside of the box here. What do I need to make my teriyaki sauce? That jarred sauce is quietly calling to you… use me… use me… and although it is so easy to just plop it on and call it a day, take a look at the amount of sugar and sodium in that ish- no thank you. Heres what I need: low sodium tamari, water, honey, garlic, ginger, mirin (check and check) What veggies? Well, my onion isn't bad yet, or my red bell pepper… I've got some leftover broccoli florets from a crudite platter, and wait! and some scallions that have maybe a day left! There's NO greater satisfaction than cooking, even when you really don't want to, and creating a delicious and healthy meal knowing you were one step away from a grease-fest for dinner. This stir fry dish with some steamed brown rice (trader joe's frozen short grain brown rice is my go-to) and you are filled with sweet, savory, and scrumptious yumminess that won't make you feel bad about grabbing that scoop of ice cream for dessert ;-)

Teriyaki Salmon with Stir-Fried Veggies
2, 8 ounce wild salmon filets (one for me one for the hub)
1 tbs sesame oil
1 tbs minced garlic
1 tbs minced ginger
1/3 cup low sodium tamari
1/3 cup water
2 tbs mirin
2 tbs honey
1 red bell pepper, sliced thin
1 medium sized yellow onion, sliced thin
1 cup broccoli florets

Step 1: In a sauce pan over medium heat, add your sesame oil, then HALF of the ginger and garlic, sauté until golden (less than a minute.) Add  your tamari, mirin, honey, and a dash of salt and pepper, bring to a boil and reduce to a simmer for about 4 minutes. Let cool

Step 2: Once marinade is cooled, place HALF of it in a plastic bag with your salmon, make sure its coated. and pop it in the fridge for an hour or up to 3 hours. Reserve remaining marinade for veggies

Step 3: Set your oven to broil. Place the fish on a foil lined sheet, sprinkle with salt and pepper, and place in the oven- this may take as quickly as 5 minutes depending on the thickness of your fish, keep an eye on it. (Looking for spring-back)

Step 3: Get a wok nice and hot. Add a dash of sesame oil and the remaining garlic and ginger, cook for about 30 seconds, then add your broccoli, cook for 2 minutes, add red bell pepper and onions, cook for an additional 2 minutes and then add the rest of the marinade and cook until the liquid pretty much gone (about another minute)

Top with some sesame seeds, chopped scallions, your salmon and steamed brown rice- unreal meal.

ENJOY!