4 salmon fillets, about 5oz each
1 bunch bok choy, roughly chopped
1 c snap peas
1 handful cilantro, chopped
1 shallot, chopped
1 clove garlic, minced
2 T olive oil, divided
1 c low sodium teriyaki sauce
1/2 c InstaBroth, chicken
salt & pepper to taste
1 T ground flaxseed, pumpkin seed & sunflower seeds, optional
1 T pumpkin seed
1 cup cooked rice
Add teriyaki sauce, 1 T olive oil and water to 9×13 pan. Stir. Add salmon to pan. Set aside. Allow salmon to absorb marinade while you cook the vegetables.
Heat olive oil in large pan over medium high heat. Add shallots and garlic, cook, stirring for 30 seconds. Add bok choy and snap peas, salt & pepper, cook for about 5 minutes. Add InstaBroth bring to boil, reduce to simmer.
Prepare grill pan. Grease pan and set over medium high heat. When the grill pan is hot, add salmon. Cook about 3 – 5 minutes per side, depending on thickness.
In a bowl layer rice, vegetable mix and ground seed mixture. Place salmon over this layer. Top with cilantro and pumpkin seeds.