- 4 tablespoon soy sauce, low sodium
- 2 tablespoon honey
- 1 tablespoon vinegar, rice
- 1 tablespoon Sriracha sauce
- 1 tablespoon ginger root, fresh
- 1 clove garlic
- 12 ounce salmon
- Whisk together the soy sauce, honey, vinegar, Sriracha sauce, ginger, and minced garlic. Pour into a large zip-lock bag, add salmon, and gently toss to coat. Refrigerate for 1 hour or overnight, turning fish over at least once during this time.
- Preheat oven to 425°F. Cook rice as directed on package, then cover and set aside.
- Line a baking sheet with foil and add beans. Drizzle with half the oil; toss to coat. Season with garlic powder, sesame seeds, salt, and pepper. Toss once more and bake for 10 minutes. Toss again and bake an additional 5 minutes.
- Remove salmon from bag, reserving marinade. Add remaining oil to a large sauté pan and heat over medium.
- Add salmon to hot skillet; cook 2-3 minutes per side until brown. Pour reserved marinade over fish, reduce heat to low, cover, and cook 4-5 minutes more until fish is cooked through.
- Serve salmon over rice, with green beans and watermelon on the side.
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie