Honey Teriyaki Salmon and Veggies in Foil

Everyone has their favorite social media sites... Facebook, Snapchat, Instagram, etc.  While perusing Instagram, a friend had posted a recipe she tried that looked delicious.  I asked her about it and she pointed me to a website called Cooking Classy which also has an Instagram account.  The blogger's name is Jaclyn and she has some FANTASTIC dishes that everyone should try and they aren't that hard to make!  Since I found her food blog and a few others, my spice cabinet has grown from onion and garlic powder to include Thyme, Rosemary, Sage!  I cook with Grapeseed Oil, Sesame Oil, I mince garlic and fresh ginger and I use unsalted butter and brown sugar in my recipes!  

It's been an amazing year learning something new and I am having a fabulous time!  

One of the recipes I made tonight was Jaclyn's "Honey Teriyaki Salmon and Veggies in Foil". It's healthy, it's easy and you can reduce the number of servings if needed.  I usually cook for just my husband and I although he does like to take leftovers to work, I never like to have left over fish.  

Here is the recipe and the link to her blog!  

Cooking Classy

Honey Teriyaki Salmon and Veggies in Foil

Yield: 4 servings

Ingredients

Honey Teriyaki Sauce
• 1/3 cup low-sodium soy sauce
   Coupons
• 5 Tbsp water, divided
• 1/4 cup honey
• 1 1/2 Tbsp rice vinegar
• 3 cloves garlic, minced
• 1 Tbsp minced ginger
• 1 tsp sesame oil
• 2 1/2 tsp cornstarch
Salmon and Veggies
• 4 (6 oz) skinless, salmon fillets
• 4 cups broccoli florets (chop small so they cook through)
• 1 1/2 cups thinly sliced carrots
• 2 1/2 Tbsp olive oil
• Salt and freshly ground black pepper
• 2 green onions, chopped
• Sesame seeds, for garnish
• Cooked brown or white rice, for serving

Directions

• Preheat oven to 400 degrees.
• For the sauce:
• In a small saucepan whisk together soy sauce, 3 Tbsp water, honey, rice vinegar, garlic, ginger and sesame oil. Season lightly with salt as needed. Bring to a boil over medium-high heat. In a small bowl whisk together cornstarch with remaining 2 Tbsp water until well combined. Pour into sauce mixture, reduce to medium and allow to boil 1 minute while stirring constantly. Remove from heat and let cool slightly, about 5 - 10 minutes.
• For the salmon and veggies:
• Toss broccoli and carrots with olive oil and season with salt and pepper. Cut 4 sheets of 14-inch length aluminum foil. Divide broccoli and carrot mixture among sheets layering in center in an even layer. Set aside 1/4 cup of the sauce mixture then brush bottom sides of salmon fillets with a scant tablespoon of the sauce then rotate and place salmon over veggies. Brush tops of salmon with another scant tablespoon of the sauce mixture. Pull sides of foil inward (the short length) and seal then roll edges up (try to leave a little room for heat to circulate, don't wrap tightly). Place packets on a baking sheet. Bake in preheated oven until salmon has cooked through, about 25 minutes. Serve with brown or white rice if desired and remaining sauce. Sprinkle with green onions.
• Recipe source: Cooking Classy, inspired by my Teriyaki Salmon