Grilled Teriyaki Salmon with Vegetable Stir Fry Rice

2 salmon filets
1/4 cup soy sauce
1 Tbsp brown sugar
Juice from one lime
1 cup white long grained basmati rice
2 cups vegetable or chicken broth
1 cup shredded cabbage
1 large carrot, peel of ribbons
½ yellow onion, sliced
About 5 asparagus, cut into ½” pieces
2 garlic cloves, minced or pressed
¼ cup roughly chopped fresh cilantro
Sea salt
EVOO

In a small bowl, whisk soy sauce, brown sugar and lime juice until combine. Marinate salmon for 30+ minutes.

Cook rice in chicken broth in rice cooker until done.

Preheat grill to med-high heat. Grill salmon skin side down until crispy. Flip filets and turn heat to med-low. Remove skin and cook until just flaky, but not over cooked.

In a wok or large sauté pan over med-high heat, drizzle EVOO and cook vegetables, garlic and cilantro for about 5 minutes. Season with salt and drizzle with a few dashes of extra soy sauce. Add cooked rice and mix together.

Serve grilled fish over a bed of vegetable stir fry rice.

Note: If you’d like to spice this up a bit, add freshly sliced jalapenos to the vegetable stir fry or add pepper flakes when seasoning.