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Honey-Teriyaki Salmon with Cauliflower Rice
Ingredients
  • 3 tbsp low-sodium soy sauce (or tamari for gluten free)
  • 6 tbsp mirin (Japanese sweet rice wine)
  • 2 tbsp honey
  • 1 lb fresh wild salmon fillet, cut in 4 pieces
  • 12 ounce asparagus, ends trimmed cut 1-inch
  • 4 cups raw or frozen riced cauliflower
  • 1 tablespoon olive oil
  • sesame seeds, optional for garnish
Steps
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