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Teriyaki Salmon with Sesame Butternut Squash Rice and Broccoli
INSPIRALIZED27Ingredients
50Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 cups broccoli florets
- 1/2 cup onions
- 2 garlic cloves
- 1 Tbsp. extra virgin olive oil (+ more to drizzle)
- 1/8 tsp. garlic powder
- salt
- pepper
- 8 oz. salmon filets (boneless and skinless)
- 1/2 cup teriyaki sauce (+ more to drizzle)
- 20 oz. butternut squash (cubed, about 1.5 pound butternut squash, peeled and cubed)
- 1/4 cup vegetable broth (+ more as needed)
- sesame oil (to drizzle about a teaspoon)
- sesame seeds (to serve:)
- 2 Tbsp. extra virgin olive oil
- 8 oz. tempeh (package @lightlifefoods Original, cubed)
- 1/4 cup soy sauce (low sodium)
- 2 Tbsp. maple syrup
- 1/4 tsp. smoked paprika
- 1 tsp. liquid smoke
- 1/2 tsp. garlic powder
- 2 garlic cloves (minced)
- 1 inch ginger (knob, minced)
- 4 cups vegetable broth
- 1 Tbsp. miso paste
- 1 Tbsp. low sodium soy sauce
- 4 cups chopped kale (finely)
- 12 oz. ramen noodles
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