Teriyaki Salmon


2tsp Rice Vinegar

1tsp Ginger Root

1 Garlic Clove (Raw)

1tsp Sesame Seed Oil

1tsp Sesame Seeds

240g Chopped Broccoli

60ml Coconut Aminos (Soy Sauce can be used as a replacement)

1tbsp Honey

8oz Salmon Fillet



– Combine aminos (or Soy Sauce), honey, rice vinegar, sesame oil, minced ginger and garlic in a saucepan and simmer for 10mins, stirring occasionally until lightly thickened.

– Remove sauce from the heat and place in the fridge to cool, preheat oven to 200°C.

– When the sauce is is slightly cooled, dip the salmon in the sauce to coat it lightly. Bake the fish in foil for 15minutes (ensure it is cooked through).

– Remove the salmon from the over and preheat the grill. Brush the salmon with the remaining sauce and grill until sticky and caramelised.

– Remove from the grill and top with sesame seeds. Serve with steamed broccoli.


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