Teriyaki Salmon
with broccoli and carrot saute

Name: Teriyaki Salmon
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 lb Salmon; 2 stalks Green onions, white and green parts chopped and combined; 1/2 Limes, wedges; 1/4 cup Teriyaki sauce (ingredients listed separately); 2 tsp Sesame seeds, white; 1/4 cup Bragg's / coconut aminos; 2 tsp Vinegar, rice; 1/4 cup + 2 Tbsp Water; 2 Tbsp Honey; 1 tsp Arrowroot powder; 1 tsp Oil, toasted sesame; 10 oz Broccoli florets; 8 oz Carrots, sliced at a bias; 1 Bell peppers, red, thinly sliced; 1 Tbsp Oil, cooking; 1/4 cup Stock, any type (sub water); 1/4 cup Teriyaki sauce (ingredients listed separately); 1/4 cup Cashews

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

Sweet and savory teriyaki sauce is always popular in our community kitchens, and we love the balance of flavors it brings to roasted salmon. A vegetable and carrot saute is a quick, colorful side dish.
Smarts: Roasting salmon in the teriyaki sauce cooks it more slowly and evenly than searing it in a pan. You can tell the salmon is cooked through when it flakes easily with a fork.

Ingredients

Metric

Servings:

Teriyaki Salmon:

Salmon - 1 lb
Green onions - 2 stalks , white and green parts chopped and combined
Limes - 1/2 , wedges
Teriyaki sauce (ingredients listed separately) - 1/4 cup
Sesame seeds, white - 2 tsp

Teriyaki Sauce:

Bragg's / coconut aminos - 1/4 cup
Vinegar, rice - 2 tsp
Water - 1/4 cup + 2 Tbsp
Honey - 2 Tbsp
Arrowroot powder - 1 tsp
Oil, toasted sesame - 1 tsp

Broccoli and Carrot Saute:

Broccoli florets - 10 oz
Carrots - 8 oz , sliced at a bias
Bell peppers, red - 1 , thinly sliced
Oil, cooking - 1 Tbsp
Stock, any type - 1/4 cup (sub water)
Teriyaki sauce (ingredients listed separately) - 1/4 cup
Cashews - 1/4 cup

Prep

Make teriyaki sauce - Double if making Thursday night’s meal. If prepping right before cooking, get oven heating before continuing with prep. Combine aminos, vinegar, first part of water and honey in a small saucepan. Bring to a boil. Mix arrowroot powder with second part of water (making sure it’s cold). Pour arrowroot powder mixture into saucepan and simmer until sauce has thickened. Remove from heat and stir in toasted sesame oil. (Can be done up to 5 days ahead)
Broccoli / Carrots / Bell peppers - Prep as directed. Store broccoli and carrots in one container. Store bell peppers in another container. (Can be done up to 5 days ahead)
Salmon - Rinse and pat dry.
Green onions / Limes - Prep as directed.

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Make

Heat oven to 425F / 218C.
Place salmon into a parchment-lined baking dish and coat with 1/4 cup / 60 mL (for 4 servings; adjust if customized) teriyaki sauce. Top salmon with sesame seeds and green onions (green and white parts). Bake until salmon flakes easily with a fork, 15 to 25 minutes, depending on thickness of the salmon (1 1/2” / 3.75cm thick salmon takes about 20 minutes).
While salmon cooks, heat a wok over medium-high heat. Add first part of cooking oil and then broccoli and carrots. Saute for 3 minutes until the vegetables start to brown in spots. Add bell peppers and stock and cover wok with foil or a lid. Steam until vegetables are tender, ~3 minutes more.
To vegetables add 1/4 cup / 60 mL (for 4 servings; adjust if customized) teriyaki sauce. (You should still have teriyaki sauce left if doubled for Thursday.) Stir in cashews.
Serve salmon with vegetable saute and lime wedges for squeezing over the entire dish. Enjoy.

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