INGREDIENTS
1 1/2
lbs Salmon
1 lb
Asparagus spears, large
8 oz
Baby portabello mushrooms, whole
2 cloves
Garlic
2 tsp
Ginger, fresh
1/4 cup
Balsamic vinegar
1 tbsp
Honey
1 tbsp
Mustard, whole-grain
1 tbsp
Soy sauce, low-sodium
1
Jasmine rice
1 tbsp
Brown sugar, light
1 pinch
Pepper, fresh cracked
1
Oil