Kate's Cure for the Common Cuisine: Grilled Teriyaki Salmon and Veggie Stir Fry

This is an easy two part meal that is both delicious and nutritious! I had started to make a Teriyaki sauce from one of my first posts but right before I placed the salmon into the marinade, I remembered I hadn't tasted it yet. I'm glad I did because something in the ingredients was not good. There was a rancid taste to it so I threw out some things that may have been past their shelf life, oops! Lesson to why you always taste test in the cooking process...and clean out your pantries every few months.

I had used the last of my soy sauce with the bad batch, and threw out my rice wine vinegar and apple cider vinegar. I paced between my pantry and fridge to come up with an alternative and decided to combine ponzu, honey and hoisin, add some sriracha and call it a marinade. Stuck my finger in that bowl, that was a good taste, we can move forward with this goodness.

Nutritional facts can be found here, calculated at SparkRecipes.com; one serving of this whole meal is 10 WW points.

Grocery List:
Recipe yields two servings

Two 4-6 oz. salmon fillets
2 tbsp. low sodium Ponzu sauce (a citrus soy sauce)
1 tbsp. Hoisin
2 tsp. Sriracha
1 tbsp. Honey
1 tsp. Ginger
1 tsp. Olive oil
1 cup mixed vegetables, julienned or chopped (squash, zucchini, bell pepper, carrot)

Start by whisking together the ponzu, hoisin, sriracha, honey and ginger. Make sure that it tastes to your liking and you don't want to add anything!

Reserve about 3 tbsp. of it and then use the remaining to marinate your salmon, skin up, in a bowl at room temperature. Let this soak for about 20 minutes.

In the meantime, heat your grilling surface. We decided to use the grill, but if you are looking for less complicated cooking methods, you can pan sear or griddle the fillets as well. For the E-Grill, we used a grill pan, covered with foil and coated with non-stick spray. Place your fish on the heat and cook covered for 15-18 minutes.

For the veggies, I grabbed a pre-chopped box labeled as an Asian stir-fry in the produce section at Whole Foods. With strips of red onion, yellow squash, zucchini, red bell pepper, yellow bell pepper and carrot, it was perfect for this dish. The veggies were fresh and helped me cut down on at least 15 minutes of chopping. When the fish goes on the grill, it is veggie time. Heat the oil in a skillet over medium and add your veggies. Take the reserved teriyaki sauce and cook into the veggies for about 8-10 minutes on medium heat, until softened.