Salmon
- 1 cup teriyaki sauce
- 1 tsp freshly grated ginger
- 4 cloves garlic, minced
- 3 Tbsp dark brown sugar
- 2 Tbsp honey
- 1/4 cup olive oil
- 1 lb salmon
Quinoa Stir-Fry
- 3/4 cup quinoa, rinsed
- 1/2 tsp garlic salt
- 1 Tbsp olive oil
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 4 cloves garlic, minced
- 1 1/2 cups sugar snap peas or snow peas
In a large bowl, whisk together the marinade ingredients. Place salmon in large ziploc and add marinade. Place in refrigerator for 1 hour.
Preheat oven to 400 F. Spray baking pan with nonstick cooking spray. Remove salmon from ziploc and place skin side down. Reserve extra marinade. Bake for 18 minutes.
While salmon is cooking, prepare quinoa stir-fry. Bring 1 1/2 cups water with garlic salt to a boil in medium saucepan. Reduce heat to low, add quinoa and cover, simmering until all liquid is absorbed. Remove from heat and let stand another 5-10 minutes. Fluff with a fork and set aside.
Meanwhile, scoop about a cup of the excess marinade into a glass measuring cup and microwave for a minute or two, until it is very hot (since the fish marinated in it).
While quinoa is cooking, heat 1 Tbsp of olive oil in a large skillet over medium-high heat. Add minced garlic, ginger, and sliced bell peppers; cook for 2 minutes more. Add quinoa to vegetables, then add some reserved marinade to quinoa to taste (a few spoonfuls goes a long way).
Makes 4 servings, 12 WW PointsPlus each.
