The title may sound complicated, but if you can open a bottle of marinade and turn on an oven, you can make this meal.
1. Put thawed or fresh salmon fillets in a Ziploc bag and coat each side with Sesame Ginger 30-Minute Marinade. (We usually have the generic brand.) Place the bags in the fridge to marinate for at least 30 minutes.
2. Cube one small zucchini, one small yellow squash and dice half of a medium-sized yellow onion. Put in a bowl and add dashes of teriyaki sauce until the veggies are lightly coated. Sprinkle them with any kind of seasoning salt, garlic powder, black pepper and stir. Place in the refrigerator until you're ready to roast them.
3. Put 1/2 Cup of brown rice (not instant) with a few sprinkles of garlic powder and 1 and 1/3 Cup of salted beef stock in a small pot on the stove. Bring it to a boil, cover, reduce heat to med-low and simmer for about 30 minutes - until all the liquid is gone.
4. Preheat oven to 375 and put salmon in a glass dish lined with foil treated with nonstick spray.
5. Place veggies on a nonstick metal baking pan and roast in oven for about 20-25 minutes, stirring once.
6. Halfway through the veggie cook time, put the salmon in the oven, too. It should take 12-15 minutes depending on thickness. (When salmon is ready, it should flake easily.)
7. When everything is ready, plate it and sprinkle fish and rice with parsley.
8. SERVE AND ENJOY.
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