Teriyaki Salmon (Whole30)
mylifeinbalancegroup.com/teriyaki-salmon-whole30/This teriyaki salmon is a quick and flavorful recipe that's Whole30 compliant. Naturally sweetened with coconut aminos, this Japanese inspired recipe is delicious over cauliflower rice!
Recipe Makes (Approximate): servings
Ingredients
- 1 tablespoon avocado oil or refined coconut oil
- 4 salmon filets (about 4-6 ounces each)
- 1 clove garlic (minced)
- ¼ teaspoon dried ginger
- ½ cup coconut aminos
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 1 teaspoon arrowroot
- 1 tablespoon water
- green onions for garnish (if desired)
- sesame seeds for garnish (if desired)
Instructions
- Mix together the garlic, ginger, aminos, rice wine vinegar and sesame oil in a bowl.
- Add half of the marinade to a ziplock bag. Add the other half to a saucepan and set to one side.
- Put the salmon filets in the ziplock bag and marinate in the fridge for 30 minutes.
- Heat the oil in a skillet over a medium high heat. Once hot, add the salmon filets. Don't overcrowd the skillet, you may have to cook two at a time.
- Cook the salmon for about for 3-4 minutes on each side.
- While the salmon is cooking, bring the marinade in the saucepan to a simmer.
- Whisk the arrowroot and water together in a small bowl.
- Slowly add the arrowroot mixture to the marinade and whisk it together. Simmer until thickened.
- Serve the salmon with the teriyaki sauce drizzled on top. Garnish with sliced green onions and sesame seeds.
Nutrition Information (Approximate)
Calories: 339calProtein: 34gFat: 18gSaturated Fat: 3gCholesterol: 94mgSodium: 753mgPotassium: 833mgTotal Carbs: 7gSugar: 1gNet Carbs: 7gVitamin A: 68IUVitamin C: 1mgCalcium: 20mgIron: 1mg
https://mylifeinbalancegroup.com/teriyaki-salmon-whole30/