Teriyaki Salmon
Serves: 4
Ingredients
To make Teriyaki Salmon, you'll need:
- 2 tbsp. Dijon mustard
- 2 tbsp. low-sodium teriyaki sauce
- 4 tsp. coconut aminos
- ½ tbsp. honey
- 2 tsp. lemon juice
- 2 garlic cloves, minced
- Pinch of white pepper
- 4 skinless salmon fillets, 120g each
- 300g salad greens
- ½ red onion, thinly sliced, to garnish
- 800g cooked brown rice
Method
- Preheat the oven to Gas Mark 4 or 180°C.
- In the meantime place the uncooked rice in a pan with two thirds of the pan full of boiling water.
- Lower heat and cook for 40 minutes. Then drain and set aside.
- In a medium-size bowl, mix together the Dijon mustard, low-sodium teriyaki sauce, coconut aminos, honey, lemon juice, garlic, and white pepper.
- Put the salmon in the bowl and coat well.
- Place the salmon in an ovenproof dish. Pour the remaining liquid over the salmon and bake for 10 minutes in the preheated oven.
- Divide the greens onto 4 plates and put a salmon fillet on top of each plate.
- Garnish with red onion and your dish is ready to serve!
Nutritional Facts (Per Serving)
Calories 448 | Total Fat 5.7g | Saturated Fat 0.5g | Carbohydrates 77.7g | Fibre 4.3g | Protein 27.4g
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