Baked TeriyakiSalmon with Brown Rice and Roasted Vegetables

This is simple and healthy meal that will keep the family happy too!

2 1/2 pounds fresh salmon fillet
2 tablespoons basalmic vinegar
1 tablespoon teriyaki sauce
1/4 cup olive oil
1 teaspoon salt
1 teaspoon cumin
1/2 teaspoon garlic powder

1 medium butter nut squash peeled and cubed
1 medium acorn squash cubed
3 small zucchini cubed
4 small potatoes peeled and cubed
1/4 cup olive oil
Season to taste ( I love the warm spices like cumin, cardamom, nutmeg, clove and ground ginger)
Salt and pepper to taste

1 1/2 cups brown rice
2 cups water
1 bullion cube
1 tablespoon teriyaki sauce


In a small mixing combine the vinegar, teriyaki sauce, oil and spices whisk to combine. Skin the salmon and cut into 4 portions. Place the fish in a freezer bag and pour over the marinade, seal and massage to coat entirely. Place in the refrigerator for at least 30 minutes, but no more than an hour. Coat the vegetables with the oil and spices. Place this in a 400 degree oven. Place the rice, water, bullion and teriyaki sauce in a medium sauce pot. Bring to a boil then cover, reduce heat and simmer for 35-40 minutes. Place the salmon into a baking dish and bake in a 400 degree over for 25-30 minutes. For more on this recipe or any others please email me at alesia.leach@gmail.com