Salmon Teriyaki

I am absoluely in love with this Teriyaki sauce at the moment! Salmon is also one of my absolute favourite things so this really is a match made in heaven! I teamed mine with some fresh, crispy iceberg lettuce and it was perfect!!

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There’s also so much sauce so don’t be shy – double up on the salmon and serve for more people! Or drizzle any left over sauce on your lettuce insead!!

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This recipe is Gluten Free, Dairy Free, Paleo and can be adapted to Whole30

For the sauce:
1/3 cup of honey (sub orange juice for whole30)
1/3 cup of coconut aminos
1 tbsp vinegar (either white wine or apple cider)
1 tbsp sesame oil
2 cloves of garlic, minced
1/2 red chili, finely chopped
1/2 tbsp arrowroot powder

2 salmons darns
1 tbsp sesame seeds

Method:

  1. Whisk all of the sauce incredients together and add them to a saucepan over a medium heat. Allow the mixture to come to the boil before reducing to a simmer for 8-10 minutes until it is nice and thick.
  2. In the meantime heat your grill/broiler to high.
  3. Place the salmon darns in an oven proof dish and once the sauce has thickened, pour it over them and sprinkle with sesame seeds.
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  4. Place under the grill/broiler for 6-8 minutes until cooked to your liking.
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  5. Serve on a bed of lettuce and enjoy!
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One Comment on “Salmon Teriyaki

  1. Pingback: Chicken Teriyaki | The Wonky Spatula

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