Ingredients

The following ingredients have 4 Servings
  • 1/2 cup coconut aminos
  • 1 tsp apple cider vinegar
  • 1 tsp coconut sugar (omit for Whole30)
  • 1 tsp ginger powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • 2 teaspoon arrowroot starch
  • 1 lb salmon, portioned into filets
  • 2 tbsp avocado oil
  • 4 cups cauliflower rice, prepared (or sub white jasmine rice if tolerated)
  • 3 cups broccoli, steamed
  • 2 tbsp green onion, chopped

Instruction

  • Preheat the oven to 375 F and line a baking sheet with parchment paper.
  • Combine the ingredients for the teriyaki sauce in a small saucepan and whisk well. Set the saucepan on the stovetop and set to medium-low heat. Allow the sauce to cook for 3-4 minutes, stirring often until the sauce is thickened. Set aside and allow to cool slightly.
  • Add the avocado oil to the salmon filets and top with half of the teriyaki sauce, spreading evenly. Reserve the other half of the sauce for serving.
  • Transfer the salmon to the oven and bake for 12-14 minutes or until the salmon is cooked through and easily flakes.
  • Divide the cauliflower rice and broccoli between 3-4 bowls. Add the salmon and top with the remainder of the sauce.