Sweet Potato Salmon Teriyaki

INGREDIENTS

20 oz Salmon

1/4 Cup Teriyaki Sauce

(Marinade)

1/4 tsp Olive Oil

4 oz Red Onion, Julienne

8 oz Carrots, Julienne

1 pound Broccoli, Florets

12 oz Shiitake Mushrooms

12 oz Green Cabbage

1/4 tsp Olive Oil

1/4 tsp Salt

2 Tbsp Sesame Ginger

Vinaigrette

1/4 Cup Teriyaki Sauce

4 oz Sweet Potato Noodles

Teriyaki Sauce

5 tsp Tamari

1.5 tsp Distilled Vinegar

3/4 tsp Garlic, Minced

3/4 tsp Ginger, Minced

6 Tbsp Apple Juice Concentrate

1/2 tsp Cornstarch

2 tsp Water

Sesame Ginger Vinaigrette

1 Tbsp Sesame Oil

1/2 Tbsp Cider Vinegar

1 tsp Tamari

3/4 tsp Honey

3/4 tsp Ginger, Minced

1/4 tsp Garlic, Minced

INSTRUCTIONS

1. Portion the salmon into 4 equal pieces. Pour the first 1/4 cup of teriyaki sauce over the pieces of salmon and allow to marinate for at least 30 minutes.

2. Preheat oven to 400˚ F. Place a small pot of water over high heat to come to a boil.

3. Remove the salmon from the marinade, place a sauté pan over medium-high heat and add olive oil. Once the oil starts to shimmer, add your salmon to the pan. Be careful, the marinade will burn, all you want to do is get some color on both sides of the salmon. Transfer the salmon to a lightly oiled sheet pan and finish in the oven.

4. Place a large sauté pan or wok over high heat and add olive oil. Next add the vegetables in stages, each 30 seconds apart, until they have all been added (onion, carrots, broccoli, shiitake mushrooms, cabbage). Season the vegetables with 1/4 tsp salt and 2 Tbsp sesame ginger vinaigrette.

5. Add the sweet potato noodles to the boiling water and cook.

6. To Plate, split the cooked sweet potato noodles between 4 serving plates. Top the noodles with stir fried vegetables. Top the vegetables with the salmon, and top each salmon with teriyaki sauce.

Teriyaki Sauce:

7. Place a small pot over medium heat and add the tamari, vinegar, garlic,

ginger, apple juice concentrate.

8. In a small bowl, mix together cornstarch and water until smooth.

9. When the sauce begins to simmer, add the cornstarch slurry and whisk until thickened.

Sesame Ginger Vinaigrette:

10. Place sesame oil into a blender along with vinegar, tamari, honey, ginger, and

garlic. Blend until combined