Crispy Teriyaki Salmon Stir-fry, GF

Salmon Marinade (save some for serving):

3 Tbsp Extra Virgin Olive Oil

3 Tsp Raw Honey

3 Tbsp Coconut Aminos Garlic Sauce

Juice from 1 lemon

3 Garlic Cloves, finely minced

Salt & Pepper

Stir-fry Ingredients (adjust amounts based on # of people serving):

2 Salmon Fillets (5-6 oz)

1 cup Frozen Brown Rice or 2 cups Frozen Cauliflower Rice

1 Zucchini, Sliced

Head of Broccoli, chopped into florets

Bunch of Carrots, Peeled & Sliced

Directions:

Marinate Salmon in the honey, garlic, sauce & lemon, sprinkling with sea salt and pepper. Preheat oven to 390. Spray sheet pan with Olive Oil Spray. Add marinated salmon to sheet pan, with peeled chopped carrots, sliced zucchini and cut up broccoli. ...feel free to use any vegetables you have on hand! Brussels Sprouts or Peas would be great too. Roast for 15 minutes.

While the salmon is cooking, spray a skillet with Olive Oil Spray and add 1 cup frozen brown rice or 2 cups cauliflower rice. Cook for about 5 minutes in the pan or until defrosted and warmed through.

Meanwhile, flip the carrots and broccoli after 15 minutes, and for the last ~3 min, turn the oven to broil on high. Broil until the top of the Salmon is Crispy (to your liking).

Remove the veggies and fish from the Oven and add the veggies to the rice mixture. Add more of the marinade to the stir-fry and stir to combine. Sprinkle with some Sesame Seeds.

Plate each portion, and top with a piece of Salmon. Sprinkle the top of the Salmon with the Sesame Seeds. Enjoy!