Healthy Whole Food Teriyaki Salmon
How to Make It
Step 1
Mince the garlic and add it to a bowl. Add the ginger, coconut aminos, vinegar, and sesame oil. Whisk to combine.
Step 2
Pour half the sauce into a saucepan and set aside. Add the salmon fillets to the bowl and toss to get the sauce all over the salmon. Let the fish marinade skin side up for 20 minutes in the fridge.
Step 3
Heat the oil in a skillet over a medium high heat. Once hot, add the salmon fillets skin side down and cook for 3-4 minutes. Flip and cook for 2-3 more minutes then transfer to a plate.
Step 4
While the salmon is cooking, whisk the arrowroot flour into the sauce in the saucepan. Bring to a simmer over medium heat, then drop the heat to low and let it simmer for a couple of minutes until thickened.
Step 5
Serve the salmon with the sauce drizzled on top. Garnish with sesame seeds and chopped scallion. Pair it with your preferred side dish.
Ingredients
- Pink salmon – 4 fillet – each 11 1/4 ounce raw
- Garlic – 1 clove
- Ginger, ground – 0.25 tsp
- Coconut Aminos – 0.5 cup
- Natural Rice Vinegar – 15 ml
- Sesame oil – 1 tbsp
- Avocado oil – 1 tbsp
- Arrowroot flour – 1 tbsp
- Scallions or spring onions, tops and bulb, raw – 2 tbsp, chopped
- Sesame seeds – 1 tbsp