Teriyaki Salmon

4 oz Atlantic salmon, skin on

½ cup soy sauce 

2 tbsp honey 

½ tbsp red chili flakes 

2 tbsp olive oil 

½ cup brown rice 

8 spears asparagus 

Salt and pepper to taste

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Heat oven to 350°F. 

Cut ends off asparagus and place on a baking sheet. Drizzle 1 tbsp of olive oil over asparagus making sure they are all covered. Sprinkle salt and pepper on asparagus. Bake in the oven for 8 minutes, then flip and let cook for an additional 8 minutes. 

Boil water for the rice and follow instructions on the bag. 

While the rice and asparagus are cooking, in a small bowl, mix honey, soy sauce and red chili flakes. Set aside. 

On a pan with medium heat, add 1 tbsp olive oil and salmon. Place salmon (skin side down) on a pan and pour the honey mixture on top. Let simmer for 7 minutes. Flip salmon over and let cook for an additional 3-4 minutes. For flakey salmon the internal temperature should be 125-130°F.

Once everything is prepped, place rice on a plate and top with salmon and asparagus. Enjoy.

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