Paleo Salmon Teriyaki
You can never have too many Japanese recipes, so give Paleo Salmon Teriyaki a try. One serving contains 380 calories, 35g of protein, and 13g of fat. For $4.9 per serving, you get a main course that serves 4. This recipe from A Healthy Life for Me has 2880 fans. Head to the store and pick up sesame seeds, honey, red pepper flakes, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. From preparation to the plate, this recipe takes approximately 20 minutes. Overall, this recipe earns an outstanding spoonacular score of 100%. Paleo Teriyaki Sauce, Grilled Teriyaki Steak Kabobs (Paleo), and Teriyaki Chicken Zoodles Bowl (Paleo + Whole30) are very similar to this recipe.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
2 carrots, peeled and cut into matchsticks
1 generous tablespoon cilantro, chopped
1/4 cup coconut aminos
1/2 english cucumber, peeled and cut into matchsticks
2 teaspoons grated fresh ginger
1 large garlic clove, minced
1 sliced green onion, chopped
1/4 cup honey
kosher salt
1/4 cup juice from fresh orange
1 red bell pepper, trimmed and cut into matchsticks
Pinch of red pepper flakes
2 tablespoons rice vinegar
1 1/2 pound salmon, skinless
2 teaspoons sesame oil
1/2 teaspoon sesame seeds, more if desired
1 teaspoon arrowroot flour or tapioca flour
Equipment:
broiler
oven
sauce pan
whisk
baking sheet
bowl
aluminum foil
Cooking instruction summary:
Preheat oven to broiler and position top oven rack about 6 inch from the heat.Combine all of the glaze ingredients {except arrowroot} in a saucepan over medium heat and bring to a boil, stirring for 2-3 minutes.Remove saucepan from heat, and whisk in arrowroot.Place back on heat and stir until it thickens 2-3 minutes.In a medium bowl, combine carrots, cucumber, and bell pepper, season with a small pinch of kosher salt, then toss veggies in about 1 tablespoon of the glaze mixture. Set aside.Grease foil-lined baking sheet with coconut oil, and place salmon on foil. Drizzle salmon with olive oil, then broil for 2 minutes.Remove from oven and brush or drizzle glaze over salmon, covering top. Return to oven for 2-3 minutes or until top is golden and salmon is cooked through to your liking.Top salmon with veggies, cut salmon to desired serving size then garnish with scallions, cilantro, and sesame seeds.Pass any reserved glaze at the table for drizzling.
Step by step:
1. Preheat oven to broiler and position top oven rack about 6 inch from the heat.
2. Combine all of the glaze ingredients {except arrowroot} in a saucepan over medium heat and bring to a boil, stirring for 2-3 minutes.
3. Remove saucepan from heat, and whisk in arrowroot.
4. Place back on heat and stir until it thickens 2-3 minutes.In a medium bowl, combine carrots, cucumber, and bell pepper, season with a small pinch of kosher salt, then toss veggies in about 1 tablespoon of the glaze mixture. Set aside.Grease foil-lined baking sheet with coconut oil, and place salmon on foil.
5. Drizzle salmon with olive oil, then broil for 2 minutes.
6. Remove from oven and brush or drizzle glaze over salmon, covering top. Return to oven for 2-3 minutes or until top is golden and salmon is cooked through to your liking.Top salmon with veggies, cut salmon to desired serving size then garnish with scallions, cilantro, and sesame seeds.Pass any reserved glaze at the table for drizzling.
Nutrition Information:
covered percent of daily need
