Teriyaki Salmon

Teriyaki Salmon

Salmon has to be my (and my children’s) favourite fish, and it would be fair to say that Teriyaki salmon is probably their favourite salmon recipe. Salmon is such a nutrient dense fish, being high in Omega 3, protein, selenium, Vit B12 and potassium.

Omega 3 is an essential fatty acid, improving brain function, joint mobility, heart health and the health of our skin and hair. Omega 3 works by it’s anti inflammatory properties.

Inflammation is the base of many of our modern health problems such as diabetes, heart disease, and arthritis. Omega 3 can also slow the decline of Alzheimer’s, depression and lessen aggression.

This is probably the only recipe that I add sugar to. I have experimented without, but the sauce really needs to caramelise.

I figure that 1 tablespoon, between 4 servings isn’t too bad. To prepare the salmon fillets, I remove the bones with a pair of tweezers before cooking. Cook the teriyaki salmon covered, and the salmon will remain moist and tender.

Serve with asian greens, silver beet carbonara or a side salad.

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Teriyaki Salmon

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Servings: 4

Ingredients

• 2 salmon fillets
• 2 tbsp coconut aminos or dark soy sauce if unavailable
• 1 tbsp soft brown sugar or sweetener of choice
• 3tbsp lemon juice
• 1 tbsp extra virgin olive oil
• 1 tbs fresh ginger finely chopped

Instructions

• Mix all the teriyaki marinade ingredients together.
• Place the fillets into an ovenproof dish and cover with the marinade.
• Spoon over a few times while the oven is heating up then cover the dish with a layer of tin foil so the marinade doesn't burn and slowly caramelises.
• Bake at 180C for 20 minutes.

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