cups sliced vegetables, cut into strips 1/2 inch thick
nonstick cooking spray
Serving Size: 1 (238) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 176 g36 %
Total Fat 19.6 g30 %
Saturated Fat 3 g14 %
Cholesterol 52.6 mg
Sodium 1796.5 mg
Dietary Fiber 1.4 g5 %
Sugars 46.4 g185 %
Protein 26.6 g
Combine ginger, garlic, honey, soy sauce and hoisin sauce in a zip-top bag. Mix ingredients together.
Lightly score salmon so marinade can be absorbed. Squirt with lemon juice. Place salmon in bag, messaging marinade to coat fish. Marinade for at least 1 hour up to 4 hours.
In another zip-top bag, combine oil, teriyaki sauce, lemon-pepper and garlic salt. Add vegetables, massaging to coat with marinade. Refrigerate for 1 hour or longer, turning bag occasionally.
When ready to cook, preheat grill to medium. Spray a grill pan with nonstick cooking spray. Place pan on grill. Remove vegetables from marinade; arrange on half of the pan. Grill until tender, turning frequently, until tender and slightly charred, 15 to 20 minutes.
Arrange salmon on the hot pan after vegetables have cooked for 10 minutes. Grill salmon until done, about 10 minutes.