Chop 6 cloves of garlic. You will only be using 3 for the sauce, save the rest for the vegetables.

Grate 1 teaspoon of ginger

Mix together the teriyaki sauce, honey, brown sugar, olive oil, ginger and 2 cloves of garlic

Pour sauce into a large ziplock bag then place the salmon in the bag

Ensure the sauce is covering the salmon entirely then refrigerate for 1 hour

Thinly slice the yellow and red bell pepper

Cook the salmon for 20 minutes

Bring 1 1/2 cups of water and garlic salt to a boil

Let stand for 5-10 minutes then fluff with a fork

Add bell pepper and cook for another 2 minutes

Add quinoa and vegetables onto a plate then place salmon on top. Decorate with sesame seeds and cilantro