1You will need a large ziplock bag to put the marinade for the salmon in.
2Combine olive oil, garlic, ginger and soy sauce in ziplock bag. Add salmon and refrigerate for at least 1 hour.
3Boil rice in pouch according to package directions. Set aside to keep warm until ready to use. ** I have found that if you dump out your rice water and put the cooked rice pouch back in the warm pot with the lid on that your rice will stay fresh until ready to use.
4Heat grill ( or pan, use a little olive oil if pan cooking). Add the salmon fillets and cook on medium heat until flaky, be careful not to overcook. (4 or 5 min. per side)
5**** WARNING***Discard marinade, DO NOT use, could cause food poisoning !
6While the salmon is cooking, add a little olive oil to a pan and stir fry asparagus, mushrooms and carrots till almost tender. We like ours slightly crispy and not soggy.
7Add veggies and gently toss. * Do this right before you take the salmon off the grill.
8Take salmon off of the grill and lay it on top of the veggie and rice mixture.
9Serve with your favorite stir fry sauce and a sweet potato if desired. **I use KIKKOMAN STir-fry sauce**