ORANGE TERIYAKI MARINADE RECIPES

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SHEET PAN TERIYAKI SALMON AND VEGETABLES - SKINNYTASTE



Sheet Pan Teriyaki Salmon and Vegetables - Skinnytaste image

This easy, delicious Sheet Pan Teriyaki Salmon and Vegetables (I seriously devoured this, it was THAT good) is made all on one sheet pan and ready in 20 minutes!

Provided by Gina

Categories     Dinner

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 2

Number Of Ingredients 14

2 cups bite-size broccoli florets
10 mini sweet rainbow peppers (seeded and halved)
1 tablespoon sesame oil
¼ teaspoon kosher salt
Freshly ground black pepper (to taste)
2 (4-ounce) wild salmon filets
1 teaspoon sesame oil
1 garlic clove (grated)
½ teaspoon grated ginger
2 tablespoons reduced sodium soy sauce (or gluten-free soy sauce)
1 teaspoon unseasoned rice vinegar
1 teaspoon brown sugar
½ teaspoon toasted sesame seeds
1 large scallion (chopped)

Steps:

  • Preheat oven to 400F degrees. Cover a large sheet pan with foil or parchment, lightly spray olive oil and set aside.
  • Meanwhile, combine sesame oil, garlic, ginger, soy sauce, vinegar and brown sugar in a small bowl and mix. Pour into a large ziplock bag and add salmon, marinate 10 minutes.
  • In a medium bowl, toss broccoli and peppers with 1 tablespoon sesame oil, ¼ teaspoon salt and pepper. Spread them evenly on prepared sheet pan and roast for 10 minutes.
  • Remove veggies from oven, toss, and move them over slightly to make room for the salmon. Place the salmon on the sheet pan, reserving the marinade and return to oven, roast an additional 7 to 8 minutes, or until salmon is just cooked through.
  • While salmon is cooking, heat a small skillet over low heat. Pour the remaining marinade and simmer stirring until the sauce has thickened slightly, about 1 to 1 1/2 minutes.
  • Brush sauce over salmon and sprinkle fillets with sesame seeds and scallions. Serve with veggies on the side.

Nutrition Facts : ServingSize 1 filet with 1 cup veggies, Calories 326 kcal, CarbohydrateContent 17 g, ProteinContent 27 g, FatContent 17 g, SaturatedFatContent 2.5 g, CholesterolContent 62 mg, SodiumContent 758 mg, FiberContent 4 g, SugarContent 4 g

SHEET PAN TERIYAKI SALMON AND VEGETABLES - SKINNYTASTE



Sheet Pan Teriyaki Salmon and Vegetables - Skinnytaste image

This easy, delicious Sheet Pan Teriyaki Salmon and Vegetables (I seriously devoured this, it was THAT good) is made all on one sheet pan and ready in 20 minutes!

Provided by Gina

Categories     Dinner

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 2

Number Of Ingredients 14

2 cups bite-size broccoli florets
10 mini sweet rainbow peppers (seeded and halved)
1 tablespoon sesame oil
¼ teaspoon kosher salt
Freshly ground black pepper (to taste)
2 (4-ounce) wild salmon filets
1 teaspoon sesame oil
1 garlic clove (grated)
½ teaspoon grated ginger
2 tablespoons reduced sodium soy sauce (or gluten-free soy sauce)
1 teaspoon unseasoned rice vinegar
1 teaspoon brown sugar
½ teaspoon toasted sesame seeds
1 large scallion (chopped)

Steps:

  • Preheat oven to 400F degrees. Cover a large sheet pan with foil or parchment, lightly spray olive oil and set aside.
  • Meanwhile, combine sesame oil, garlic, ginger, soy sauce, vinegar and brown sugar in a small bowl and mix. Pour into a large ziplock bag and add salmon, marinate 10 minutes.
  • In a medium bowl, toss broccoli and peppers with 1 tablespoon sesame oil, ¼ teaspoon salt and pepper. Spread them evenly on prepared sheet pan and roast for 10 minutes.
  • Remove veggies from oven, toss, and move them over slightly to make room for the salmon. Place the salmon on the sheet pan, reserving the marinade and return to oven, roast an additional 7 to 8 minutes, or until salmon is just cooked through.
  • While salmon is cooking, heat a small skillet over low heat. Pour the remaining marinade and simmer stirring until the sauce has thickened slightly, about 1 to 1 1/2 minutes.
  • Brush sauce over salmon and sprinkle fillets with sesame seeds and scallions. Serve with veggies on the side.

Nutrition Facts : ServingSize 1 filet with 1 cup veggies, Calories 326 kcal, CarbohydrateContent 17 g, ProteinContent 27 g, FatContent 17 g, SaturatedFatContent 2.5 g, CholesterolContent 62 mg, SodiumContent 758 mg, FiberContent 4 g, SugarContent 4 g

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