Teriyaki Salmon

As the weather is starting to heat up for most of us in North America, this tends to make us think about cooking outside to keep our homes cool!  This is a great recipe that can be done on the grill!  Pair with your fave veggies and carb (rice and veggie slaw is a great option!)

Inspired by: 40 Aprons
Prep Time: 40 minutes
Cook Time: ~15-20 minutes
Total Time: ~55-60 minutes

Ingredients:

• 1 tablespoon avocado oil or refined coconut oil

• 4 salmon filets about 4-6 ounces/120-180 grams each

• 1 clove garlic minced

• 1/4 teaspoon dried ginger

• 1/2 cup coconut aminos

• 1 tablespoon rice wine vinegar

• 1 tablespoon sesame oil

• 1 teaspoon almond flour

• 1 tablespoon water

• sesame seeds for garnish

Instructions:

1. Mix together the garlic, ginger, aminos, rice wine vinegar and sesame oil in a bowl.

2. Add half of the marinade to a ziploc bag. Add the other half to a saucepan and set to one side.

3. Put the salmon filets in the ziploc bag and marinate in the fridge for 30 minutes.

4. Put salmon on grill at ~350F for approximately 15-20 minutes.

5. While the salmon is cooking, bring the marinade in the saucepan to a simmer.

6. Mix in the almond flour and water. Simmer until thickened.

7. Serve the salmon with the teriyaki sauce drizzled on top. 

Whole recipe serving breakdown:
13-19 Servings Protein
0 Servings Carb 
1 ⅓  Servings Fat
0 Servings Veggies