For the quick Asian glaze:

2 teaspoons soy sauce
2 teaspoons honey
1 teaspoon Dijon mustard
1 teaspoon ground ginger
1 teaspoon sriracha
cilantro, chopped, for garnish
12-16 ounces fresh salmon
1/2 cup peppers, sliced, variety for color
1/4 cup zucchini, sliced


  1. In a small bowl, mix together glaze ingredients. Set aside.
  2. Chop veggies into uniform size and shape.
  3. Heat a medium skillet over medium-high heat.
  4. Place salmon skin side up onto pan. Surround with veggies. Allow to cook 3-4 minutes.
  5. Flip salmon over and brush on glaze. Cook 4-5 minutes longer, or until cooked.
  6. Serve over mixed greens, rice or couscous.

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