INGREDIENTS

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

DIRECTIONS

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