For the teriyaki sauce:
1 teaspoon (4.9 ml) sesame oil
2 cloves garlic, finely grated
1 (¼-inch) knob ginger, finely grated
½ cup (118.3 mL) water
¼ cup (59.1 mL) low-sodium soy sauce
¼ cup (59.1 mL) Splenda® Stevia Sweetener Jar
1 tablespoon (14.8 mL) rice wine vinegar
1 teaspoon (4.9 ml) sesame seeds
¼ teaspoon (1.2 ml) arrowroot powder
For the assembly:
½ small head broccoli, cut into 1-inch florets
1 each small red and yellow bell peppers, seeded and sliced
2 medium carrots, cut on the bias into 1-inch pieces
2 teaspoons (9.9 ml) sesame oil
4 (4-ounce) salmon fillets
2 green onions, thinly sliced
