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- 4 salmon fillets (6 ounces each) - 1 cup teriyaki sauce (store-bought or homemade) - 1 pound fresh asparagus, trimmed - 2 tablespoons olive oil - 1 teaspoon garlic powder - Salt and pepper to taste - 1 tablespoon sesame seeds (optional, for garnish) - 2 cups cooked brown rice (for serving)

Teriyaki Salmon with Brown Rice and Asparagus

Discover the deliciousness of Glazed Teriyaki Salmon with Asparagus Delight, a perfect blend of savory and sweet flavors that seafood lovers will adore. This recipe features tender salmon fillets marinated in rich teriyaki sauce paired with crisp asparagus, creating a nutritious and satisfying meal. With easy-to-follow steps and tips on ingredient selection and cooking techniques, you'll impress everyone at your dinner table while enjoying the health benefits of this delightful dish.
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Ingredients
  

4 salmon fillets (approximately 6 oz each)

1/2 cup teriyaki sauce (store-bought or homemade)

2 cups brown rice

4 cups water or low-sodium chicken broth (for cooking rice)

1 bunch asparagus, trimmed

2 tablespoons olive oil

2 teaspoons sesame oil

2 garlic cloves, minced

1 teaspoon fresh ginger, grated

2 green onions, chopped (for garnish)

1 tablespoon sesame seeds (for garnish)

Salt and pepper to taste

Instructions
 

Marinate the Salmon:

    - In a medium bowl, thoroughly coat the salmon fillets with the teriyaki sauce. Ensure every fillet is well-covered for maximum flavor. Let them marinate at room temperature for at least 15 minutes or refrigerate for up to an hour if you have the time.

      Cook the Brown Rice:

        - In a medium-sized pot, bring 4 cups of water or low-sodium chicken broth to a rolling boil. Stir in the brown rice and add a pinch of salt. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 45 minutes, or until the rice is tender and the liquid has been fully absorbed. Afterward, fluff the rice with a fork and set it aside.

          Sauté the Asparagus:

            - While the rice cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the trimmed asparagus spears, season with salt and pepper to taste, and sauté for about 5-7 minutes, stirring occasionally, until they are tender but still crisp. Once done, remove the asparagus from the skillet and set them aside.

              Cook the Salmon:

                - In the same skillet, add the sesame oil and increase the heat to medium-high. Remove any excess marinade from the salmon fillets and place them skin-side down in the skillet. Cook for about 4-5 minutes, allowing the skin to crisp up, then carefully flip the fillets and cook for an additional 3-4 minutes until they are cooked through and have a lovely caramelized exterior.

                  Combine Flavors:

                    - During the last minute of salmon cooking, add the minced garlic and grated ginger into the skillet. This will infuse the salmon with aromatic flavors. Stir gently to incorporate these ingredients without breaking apart the delicate salmon fillets.

                      Plating the Dish:

                        - To serve, create a generous mound of fluffy brown rice on each plate. Elegantly arrange the sautéed asparagus alongside the salmon fillet. If desired, drizzle some extra teriyaki sauce over both the salmon and rice for added depth of flavor.

                          Garnish:

                            - To finish, sprinkle the chopped green onions and sesame seeds over the salmon and rice for a delightful crunch and burst of freshness.

                              Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4

                                - Presentation Tips: For an appealing showcase, consider serving the dish on a large platter, arranging the salmon and asparagus artfully and garnishing with additional sesame seeds and green onions. A slice of lime on the side adds a pop of color and a burst of freshness when squeezed over the dish just before eating.