Teriyaki Salmon with Mixed Vegetables

Marinate the Salmon: In a small bowl, mix soy sauce or teriyaki sauce with honey (if using). Coat the salmon fillets in this sauce and let them marinate while you prepare the vegetables.

Prep the Griddle for Cooking: Unfold the bella Fold & Store Dual Temp Griddle and set one side to a medium-high temperature (for the salmon) and the other to medium (for the veggies). The dual temperature zones allow you to cook the salmon and veggies at the same time without worrying about overcooking either.

Cook the Vegetables: Drizzle olive oil on the veggie side of the griddle. Add the broccoli florets, diced red bell pepper, and carrot slices. Season with a pinch of salt and pepper, and toss occasionally to cook evenly. Let them cook for about 8-10 minutes or until they start to become tender and slightly charred.

Cook the Salmon: On the hotter side of the griddle, place the marinated salmon fillets skin side down (if they have skin). Let them cook for about 4-5 minutes on one side, then flip to the other side for another 4-5 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (62.8°C).

Serve: Plate the cooked vegetables and place the salmon fillet on top or beside the veggies. Garnish with sesame seeds and sliced green onions for added flavor and presentation.

Fold and Store: Once you're done cooking, let the griddle cool down, then fold and store it away easily in your kitchen cabinet or take it on the go for your next adventure!