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Week of 8/26/24

Teriyaki Salmon
with cucumber salad / cauliflower rice

Active: 40 Total: 60
Original GF Paleo Vegetarian
Teriyaki Salmon

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
Save recipe
70

Ingredients

Metric
Servings:
4
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

  1. 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)

  2. 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)

  3. 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)

  4. Cucumbers / Green onions - Prep as directed.

  5. 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.

  6. Limes - Slice into wedges.

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Make

  1. Turn on the oven’s broiler and place a rack so that it is 6” / 15 cm away from the heat source.

  2. 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.

  3. 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.

  4. If the cauliflower rice was made ahead, reheat in the microwave. (Reserve half if doubled.)

  5. When the fish is done cooking, brush it with teriyaki sauce.

  6. Serve salmon over cauliflower rice with cucumber salad, lime wedges, and remaining sauce on the side. Enjoy!

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