Honey-Soy Salmon and Bay Scallops with Stir Fried Veggies

This wonderful Honey-Soy Salmon and Bay Scallops will take an important place in your cookery book!

Servings: 2

Ingredients:

For the marinade/sauce:

  • 1 lb salmon fillet
  • 0.5 lb bay scallops
  • 0.5 cup lowsodium soy sauce
  • 3 tbsp sesame oil
  • 1/4 cup honey
  • 1/4 cup lowsodium Teryaki sauce
  • 3 tbsp rice wine vinegar
  • 1 tbsp garlic, chopped

For Veggies:

  • 1 bag of steaminbag mixed vegetablesmicrowave them before starting the scallops

Also need:

  • 1/4 cup beef or chicken broth for deglazing the skillet

Honey-Soy Salmon. Directions:

Combine all ingredients in a bowl and whisk together.

Place salmon and bay scallops in a large bowl or tupperware, pour marinade over top and cover.

Place in refrigerator for 30 minutes.

Preheat oven to broil.

Take salmon out of marinade and place on a baking sheet, skin side down. Reserve marinade. (Tip: Use tinfoil on the baking sheet for easier cleanup).

Broil salmon until light pink and flakes with fork, about 812 minutes.

While salmon is cooking, place a skillet over mediumhigh heat.

Use a slotted spoon to remove the scallops. Once the skillet is hot, add scallops to the pan.

Cook, flipping once, until caramelized on both sides and no longer opaqueabout 34 minutes total.

Remove scallops from skillet to a plate and set aside.

Keeping the skillet hot, pour in the beef or chicken broth. Use a spatula to scrape up the brown bits stuck to the bottom of the skillet.

Pour the marinade into the skillet. Bring to a boil and cook for 23 minutes, stirring every so often so it does not burn.

Add your alreadysteamed veggies to the sauceToss until coated and remove from heat. Set aside.

When the salmon is done cooking, youre ready to serve! Place veggies on the plate first, followed by piece of salmon and top with the scallops. Drizzle remaining sauce over top (if you wish so).

I had some brown rice that I meant to serve with this, but I totally forgot. So, if you have some on hand, I would throw that in, too!

Enjoy!

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