Teriyaki Salmon
Ingredients
The marinade
-
1
tablespoon
avocado oil or refined coconut oil
-
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
The salmon
-
4
filets
salmon (about 4-6 ounces each)
For garnish
-
to taste
green onions
-
to taste
sesame seeds
Instructions
- Mix the garlic, ginger, coconut aminos, rice wine vinegar, and sesame oil in a bowl.
- Divide the marinade: add half to a ziplock bag and set the other half aside in a saucepan.
- Marinate the salmon filets in the ziplock bag in the fridge for 30 minutes.
- Heat the oil in a skillet over medium-high heat and add the salmon filets, cooking in batches if necessary.
- Cook the salmon for about 3-4 minutes on each side.
- While the salmon cooks, bring the reserved marinade in the saucepan to a simmer.
- Whisk together the arrowroot and water in a small bowl, then slowly add to the simmering marinade, whisking until thickened.
- Serve the salmon with the teriyaki sauce drizzled on top, garnished with green onions and sesame seeds.
Nutrition Facts (estimated)
Servings
4
Calories
339
Total fat
18g
Total carbohydrates
7g
Total protein
34g
Sodium
753mg
Cholesterol
94mg
You might also like