Teriyaki Salmon
with cucumber salad / cauliflower rice

Name: Teriyaki Salmon
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 12 oz Cauliflower florets; 1 Tbsp Butter; 1 lb Salmon; 1/3 cup + 1/3 cup Teriyaki sauce (ingredients listed separately); 1 Limes, wedges; 1 lb Cucumbers, sliced; 2 stalks Green onions, chopped, green and white parts combined; 1 Tbsp Bragg's / coconut aminos; 1 Tbsp Vinegar, rice; 2 tsp Oil, toasted sesame; 2 Tbsp Sesame seeds, any color; 1/4 tsp Red pepper flakes (opt); 1/4 tsp Salt; 2 cloves Garlic, chopped; 1/4 cup Bragg's / coconut aminos; 1/4 cup + 1 Tbsp Water; 2 Tbsp Honey; 2 tsp Vinegar, rice; 1/4 tsp Arrowroot powder

Active: 40 Total: 60

Original GF Paleo Vegetarian

This simple broiled salmon, last featured in 2023, has become a Cook Smarts community favorite! It's easy to pull together with cauliflower rice and a cold cucumber salad, but it still tastes fresh and satisfying.

Proteins

Fish, non-canned

Cuisines

Asian - Japanese

Ingredients

Metric

Servings:

Cauliflower Rice:

Cauliflower florets - 12 oz
Butter - 1 Tbsp

Teriyaki Salmon:

Salmon - 1 lb
Teriyaki sauce (ingredients listed separately) - 1/3 cup + 1/3 cup
Limes - 1 , wedges

Sesame Cucumber Salad:

Cucumbers - 1 lb , sliced
Green onions - 2 stalks , chopped, green and white parts combined
Bragg's / coconut aminos - 1 Tbsp
Vinegar, rice - 1 Tbsp
Oil, toasted sesame - 2 tsp
Sesame seeds, any color - 2 Tbsp
Red pepper flakes (opt) - 1/4 tsp
Salt - 1/4 tsp

Teriyaki Sauce:

Garlic - 2 cloves , chopped
Bragg's / coconut aminos - 1/4 cup
Water - 1/4 cup + 1 Tbsp
Honey - 2 Tbsp
Vinegar, rice - 2 tsp
Arrowroot powder - 1/4 tsp

Prep

Cauliflower rice - (Double if making Wednesday's meal.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
Make sauce - Chop garlic. Combine garlic, aminos (portion for sauce), first portion of water, honey, and vinegar (portion for sauce). Leave out the arrowroot powder for now. (Can be done up to 5 days ahead)
Fish - Rinse and pat dry. Pour the first portion of teriyaki sauce into a baking dish. Add fish with the skin side facing up. Cover and marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
Cucumbers / Green onions - Prep as directed.
Make salad - Whisk together aminos and vinegar (portions for salad), oil, sesame seeds, red pepper flakes, and salt. Add in cucumbers and green onions and stir gently to combine.
Limes - Slice into wedges.

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Make

Turn on the oven’s broiler and place a rack so that it is 6” / 15 cm away from the heat source.
Turn the salmon so that the non-skin side is facing up in the marinating dish. Broil fish until opaque and flaky, 8 to 15 minutes, depending on thickness.
While the salmon is cooking, pour the second portion of teriyaki sauce into a small saucepan. Bring to a simmer over medium heat. Whisk arrowroot powder with the second portion of water. Slowly pour in the arrowroot slurry while whisking. Stir until the mixture thickens, ~2 minutes.
If the cauliflower rice was made ahead, reheat in the microwave. (Reserve half if doubled.)
When the fish is done cooking, brush it with teriyaki sauce.
Serve salmon over cauliflower rice with cucumber salad, lime wedges, and remaining sauce on the side. Enjoy!

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