Teriyaki Salmon
In a baking dish, whisk together the ginger, garlic, soy sauce, allulose, rice wine vinegar, and two teaspoons of the avocado oil.
- Cook35 min
- Total35 min
- Serves2
- LevelIntermediate
Ingredients
- 1 tsp. fresh ginger peeled and minced
- 1 clove garlic peeled and minced
- half tbsp. low-sodium gluten-free soy sauce
- 1 tsp. allulose
- 1 tsp. rice wine vinegar
- 4 tsp. avocado oil
- 3 salmon fillets
- 1 green onion thinly sliced
- sesame seeds (optional)
Preparation
- In a baking dish, whisk together the ginger, garlic, soy sauce, allulose, rice wine vinegar, and two teaspoons of the avocado oil.
- Marinade for teriyaki salmon.
- Place salmon fillets on top of the marinade, then turn so that both sides are coated with the liquid. Cover and marinate in the refrigerator for 20 minutes to 1 hour.
- Overhead shot of raw salmon with marinade.
- Heat a large skillet over medium heat. Add the remaining 2 teaspoons of avocado oil. You may need to use more oil if you have a pan that food tends to stick to. Add salmon to the pan, skin side down. Cook salmon for 2 minutes, then pour the marinade over the fish.
- Cook salmon until it is opaque about halfway up the fillet, then turn and cook for 3-4 minutes.
- Serve salmon with the sauce spooned over the top, then sprinkle with green onion and sesame seeds, if desired. Garnish can be a green salad, cauliflower rice or any boiled vegetables of your choice.
