Sesame Ginger Sweet Teriyaki Salmon with Garlic Quinoa Stir-fry

• For the Salmon & marinade:
• 1 cup teriyaki sauce
• 1 teaspoon freshly grated ginger
• 2-4 cloves of garlic, minced
• 3 tablespoons dark brown sugar
• 2 tablespoons honey
• 1/4 cup olive oil
• 1 pound salmon
• For Quinoa Stir-fry:
• 3/4 cup quinoa, rinsed
• 1/2 teaspoon garlic salt
• 1 tablespoon olive oil
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 2 clove garlic, minced
• 1 teaspoon fresh grated ginger
• 4 cloves garlic, minced
• 1 1/2 cups sugar snap peas or snow peas

Extras

salt and black pepper to taste

• 1/4 teaspoon red pepper flakes, if desired

extra soy or teriyaki sauce

• 1 tablespoon sesame seeds
• 1/4 cup fresh cilantro, chopped

1. 1. In a large bowl whisk together the marinade ingredients: teriyaki sauce, olive oil, garlic, ginger, brown sugar, and honey. Place salmon in large ziploc bag and add marinade. Place in refrigerator for 1 hour. (I marinated my salmon in a baking pan because I ran out of ziploc bags.)
2. 2. Preheat oven to 400 degree F. Spray baking pan with nonstick cooking spray. Remove salmon from ziploc bag and place skin side down. Bake for 15-20 minutes or until salmon easily flakes with fork. I found that 18 minutes was absolutely perfect. **See notes for additional information on cooking times.
3. 3. While salmon is cooking, prepare quinoa stir-fry. Bring 1 1/2 cups of water with garlic salt to a boil in a 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 the quinoa with a fork and set aside. While quinoa is cooking, heat 1 tablespoon of olive oil in large skillet over medium-high heat. Add minced garlic, ginger, and sliced bell peppers; cook for 1-2 minutes. Add sugar snap peas and cook for 2 minutes more. Add quinoa to vegetables, then add salt and pepper to taste and red pepper flakes if desired.
4. 4. Spoon quinoa stir-fry evenly into 4 bowls or plates. Immediately place salmon on top. Sprinkle with sesame seeds and cilantro. Glaze with extra teriyaki sauce. DIG IN!