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!
Yield: 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
Calories: 339cal | Protein: 34g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 94mg | Sodium: 753mg | Potassium: 833mg | Total Carbs: 7g | Sugar: 1g | Net Carbs: 7g | Vitamin A: 68IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg