Asian Glazed Jalapeño Mango Salmon

• 2 salmon fillets (6 oz each)
• 1/2 cup Global Wok Ginger Teriyaki Glaze
• 1 ripe mango, diced
• 1 jalapeños, seeded and finely diced
• 1 tablespoons honey
• .5 tablespoon lime juice
• 1 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cups jasmine rice
• 1/2 lb fresh broccoli florets
• Fresh cilantro for garnish
• Lime wedges for serving

**For the Jasmine Rice**
1. Rinse 1 cup jasmine rice under cold water until water runs clear
2. Combine rice with 1½ cups water in a pot and bring to a boil
3. Reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed
4. Remove from heat and let stand covered for 5 minutes, then fluff with a fork

**For the Salmon & Vegetables**
1. Finely dice mango, red onion & jalapeño and place in a small mixing bowl. Add squirt of lime juice and dash of salt & pepper
2. Pre-heat stove top - MEDIUM HEAT
3. Lightly coat skillet w/ olive oil
4. Place salmon in skillet with vegetable medley. Lightly season vegetable medley w/ garlic salt & powder
5. Lightly season salmon w/ salt & pepper
6. Drizzle Global Wok Ginger Teriyaki Glaze on top of the salmon. Flip filet and cook until finished - slightly pink in the middle
7. Flip a 2nd time and coat again w/ Ginger Teriyaki Glaze
8. Cook veggies until bright, slightly soft & crunchy
9. Place salmon in center of plate. Top w/ Mango Jalapeño Salsa. Place veggies & rice next to the salmon

Asian Glazed Salmon w/ Mango Jalapeño Salsa!

BOLD | FRESH | FEARLESS