Teriyaki Glazed Salmon with Stir-Fried Vegetables

Prepare the teriyaki sauce by combining 1/3 cup low-sodium soy sauce, 1/4 cup mirin, 2 tablespoons brown sugar, 1 tablespoon grated ginger, and 2 minced garlic cloves in a small saucepan. Bring to a simmer over medium heat.

In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to create a slurry. Slowly add to the simmering sauce while whisking constantly.

Continue to simmer the sauce for 3-4 minutes until it thickens to a glaze consistency. Remove from heat and set aside 1/4 cup for glazing the salmon, reserving the rest for serving.

Pat the 4 salmon fillets dry with paper towels and season lightly with salt and pepper. Place on a parchment-lined baking sheet.

Brush each salmon fillet with the reserved teriyaki glaze. Let marinate for 10 minutes while preparing the vegetables.

Preheat the oven to 400°F (200°C).

Heat 1 tablespoon sesame oil in a large wok or skillet over high heat. Add 2 cups broccoli florets and stir-fry for 2 minutes.

Add 1 sliced red bell pepper, 2 julienned carrots, 1 cup snap peas, and 1 cup sliced shiitake mushrooms. Stir-fry for 3-4 minutes until vegetables are crisp-tender.

While the vegetables are cooking, place the salmon in the preheated oven and bake for 12-15 minutes, or until the salmon flakes easily with a fork but is still moist in the center.

Drizzle the remaining 1 tablespoon sesame oil over the vegetables, add half of the sliced green onions, and toss to combine. Remove from heat.

Serve the salmon fillets over the stir-fried vegetables with a portion of brown rice. Drizzle with the remaining teriyaki sauce.

Garnish with the remaining sliced green onions and 1 tablespoon sesame seeds.