Roasted Teriyaki Salmon & Brussels Sprouts
over cauliflower rice

Name: Roasted Teriyaki Salmon & Brussels Sprouts
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3/4 lbs Cauliflower, pulsed; 1/2 Tbsp Ghee; 2 cloves Garlic, minced; 3 Tbsp Bragg's / coconut aminos; 2 1/2 tsp Vinegar, rice; 3/4 cup + 3 Tbsp Water; 3 Tbsp Honey; 4 tsp Arrowroot powder; 2 1/2 tsp Oil, toasted sesame; 1 1/2 lbs Salmon; 1/4 cup + 1/4 cup Teriyaki sauce (homemade, ingredients listed separately); 2 Tbsp Cilantro, chopped; 2 tsp Sesame seeds; 1/2 Lemons, sliced into wedges; 1 1/2 lbs Brussels sprouts, trimmed and halved; 1 Tbsp Oil, cooking; 1/4 cup Teriyaki sauce (homemade, ingredients listed separately); 2 tsp Sesame seeds

Active: 35 min Total: 45 min

Original GF Paleo Vegetarian

Roasted Teriyaki Salmon & Brussels Sprouts

This homemade teriyaki sauce does double duty to flavor roasted salmon and brussels sprouts! Make extra to save for later and ditch the store bought bottles.

Dependency

Asian Chopped Salad

Ingredients

Metric

Servings:

Cauliflower Rice (for 2 dinners):

Cauliflower - 3/4 lbs , pulsed
Ghee - 1/2 Tbsp

Teriyaki Sauce:

Garlic - 2 cloves , minced
Bragg's / coconut aminos - 3 Tbsp
Vinegar, rice - 2 1/2 tsp
Water - 3/4 cup + 3 Tbsp
Honey - 3 Tbsp
Arrowroot powder - 4 tsp
Oil, toasted sesame - 2 1/2 tsp

Roasted Teriyaki Salmon:

Salmon - 1 1/2 lbs
Teriyaki sauce (homemade, ingredients listed separately) - 1/4 cup + 1/4 cup
Cilantro - 2 Tbsp , chopped
Sesame seeds - 2 tsp
Lemons - 1/2 , sliced into wedges

Roasted Teriyaki Brussels Sprouts:

Brussels sprouts - 1 1/2 lbs , trimmed and halved
Oil, cooking - 1 Tbsp
Teriyaki sauce (homemade, ingredients listed separately) - 1/4 cup
Sesame seeds - 2 tsp

Prep

Cauliflower rice - This makes enough for 2 meals. Chop off florets. Pulse in a food processor until it reaches a rice-like consistency. Place cauliflower into a microwave-safe bowl. Microwave for 5 minutes, stirring midway through. Mix in ghee and season to taste with salt and pepper. (Can be done up to 4 days ahead)
Make teriyaki sauce - Mince garlic. Combine garlic, aminos, rice 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 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)
Salmon - Rinse and pat dry and place into a parchment-lined baking pan.
Brussels sprouts - Trim off stems and halve or quarter (halve for smaller brussels sprouts, quarter for larger ones). (Can be done up to 4 days ahead)

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Make

Heat oven to 425F / 218C. Situate racks so brussels sprouts and salmon can both fit.
Toss brussels sprouts with cooking oil and some salt and pepper. Spread out onto a sheet pan and roast for 20 to 25 minutes, shaking once.
Coat salmon with first part of teriyaki sauce. Bake for 15 to 25 minutes, depending on thickness of the salmon and your desired doneness (1 ½” / 3.75cm thick salmon takes about 20 minutes).
Chop cilantro while salmon and brussels sprouts cook.
Toss brussels sprouts with teriyaki sauce and sesame seeds fresh out of the oven.
Sprinkle baked salmon with sesame seeds. Serve with rest of the teriyaki sauce, cilantro, lemon wedges, and brussels sprouts and cauliflower rice (save half for Wednesday’s dinner) on the side.

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