Salmon Soyaki Stir Fry

Ingredients

• 8 oz bag brown rice and quinoa blend
• ¼ cup green onions
• ½ lb bag stir-fry vegetables
• 4 oz shiitake mushrooms
• ½ tsp bouillon vegetable base
• ¼ cup vegetable stock
• 1 ½ cup sesame oil
• ¼ tsp Asian-style chili-garlic sauce
• 2 oz soy sauce
• 2 oz teriyaki sauce
• 2 (4 oz) salmon fillets

Steps

1. In small bowl, combine soy sauce, teriyaki sauce, and salmon fillets. Toss and store in refrigerator.
2. Add ¼ cup of sesame oil to wok and warm on medium heat.
3. Combine stir-fry vegetables, mushrooms, and green onions in a bowl. Add ½ teaspoon vegetable bouillon and ¼ cup vegetable stock and all ingredients in the wok.
4. Add ¼ cup sesame oil. Reduce to medium-low heat and cover with ventless lid for 3 minutes.
5. Add brown rice and quinoa. Add remaining sesame oil and ¼ teaspoon of Asian-style chili-garlic sauce to taste. Cover and reduce heat.
6. In separate pan, add 1 tablespoon of sesame oil and 1 teaspoon of butter on medium heat. Pan sear fillets on both sides for 2-3 minutes. Plate and drizzle with additional soy and teriyaki sauce!