Looking for a low carb dish packed with vegetables and tons of flavor? This salmon teriyaki is the perfect pick. Rich and luxurious salmon filets are glazed with savory teriyaki sauce and finished with a dusting of sesame seeds and served over a bed of roasted broccoli and cauliflower rice.
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Top Pan (add: sesame or olive oil, salt, pepper) - Remove teriyaki sauce from freezer and allow to thaw during the cook. Open salmon and place on the roasting rack (handles facing up) in a Suvie pan. Season with 1 tbsp oil (2 tbsp), 1/2 tsp (1 tsp) salt and freshly ground pepper. Place salmon in the Top Zone of Suvie.
Bottom Pan (add: sesame or olive oil, salt, pepper) - Before opening, tap cauliflower rice and broccoli packages against the countertop to break up any large pieces. Open cauliflower rice and broccoli packages and add to a separate Suvie pan. Season with 1 tbsp oil (2 tbsp), 1/2 tsp (1 tsp) salt and freshly ground pepper. Place cauliflower rice and broccoli in the Bottom Zone of Suvie.
Input settings and select Cook Now or Schedule. (Make sure to select "Yes" when prompted for Cooking from Frozen): Bottom Zone: Roast at 325°F for 15 minutes for 2 people, or 20 minutes for 4. Top Zone: Roast at 325°F for 13 minutes for 2 people, or 23 minutes for 4.
When cook is complete remove pans from Suvie and set aside salmon to rest for 4 minutes. Stir cauliflower rice and broccoli together and season to taste with salt. Divide between plates. After resting, divide salmon between plates and drizzle with the teriyaki sauce. Garnish with sesame seeds.
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