Teriyaki Glazed Salmon and Edamame Stir-Fry

Flaky pan-seared salmon coated in a sweet and savory teriyaki glaze, served with a vibrant stir-fry of bell peppers and edamame over white rice.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 8
• Cuisine: Japanese
• Difficulty: Easy
• Cost: $4.42/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Pescatarian

Tags

• quick
• healthy
• savory
• stir-fry
• fresh
• budget-friendly

Ingredients

• 2 pound salmon fillets (skin on or off)
• 1 tablespoon olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 cup teriyaki glaze
• 2 cup white rice (uncooked)
• 1 tablespoon sesame oil
• 1 red bell pepper (thinly sliced)
• 1 yellow bell pepper (thinly sliced)
• 2 cup frozen shelled edamame

Instructions

1. Cook the 2 cups of white rice according to package directions. Keep warm.
2. Season the salmon fillets with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
3. Place salmon, skin-side down if applicable, in the hot skillet. Cook for 4-6 minutes per side, or until cooked through and flaky. During the last 2 minutes of cooking, brush the salmon with half of the teriyaki glaze. Remove from skillet and set aside.
4. In the same skillet, add 1 tablespoon of sesame oil over medium-high heat. Add the sliced red bell pepper, yellow bell pepper, and frozen shelled edamame. Stir-fry for 5-7 minutes, until vegetables are crisp-tender.
5. Serve the teriyaki glazed salmon over the white rice with the edamame stir-fry on the side. Drizzle any remaining teriyaki glaze over the salmon, if desired.

Notes

You can add a sprinkle of toasted sesame seeds for extra crunch and flavor, if you have them on hand.

Nutrition (per serving)

• Calories: 505
• Protein: 37.8 g
• Carbohydrates: 44.2 g
• Fat: 20.3 g
• Fiber: 6.8 g
• Sodium: 720 mg
• Saturated Fat: 3.7 g
• Sugar: 7.5 g
• Cholesterol: 75 mg