Paleo teriyaki salmon

Name: Paleo teriyaki salmon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: about 1 lb broccoli, cut in florets; 1 tbsp avocado oil; 3/4 tsp salt, divided; 1/3 cup coconut aminos; 1/4 cup orange juice; 1 1/2 tbsp honey; 1 tbsp apple cider vinegar; 2 cloves garlic, minced; 2 tsp ginger, grated; 1 tbsp arrowroot; 1 tbsp water, cold; 1 tsp sesame oil, toasted, stirred in off the heat; 4 fillets, about 6 oz each salmon, skin on or off; 4 cups cauliflower rice, fresh or frozen; 2 tsp toasted sesame seeds; 2 green onions, sliced

Salmon fillets brushed with a glossy, sticky glaze of coconut aminos, orange juice, ginger and garlic and roasted beside broccoli on one tray. A spoonful of honey is all it needs for the deep teriyaki sweetness. Served over cauliflower rice with the extra glaze poured over.

Time: 35 min (15 prep + 20 cook)
Servings: 4
Per serving: 507 kcal
Protein: 40 g

Servings4

Ingredients

about 1 lb broccoli, cut in florets
1 tbsp avocado oil
3/4 tsp salt, divided

Teriyaki glaze

1/3 cup coconut aminos
1/4 cup orange juice
1 1/2 tbsp honey
1 tbsp apple cider vinegar
2 cloves garlic, minced
2 tsp ginger, grated
1 tbsp arrowroot
1 tbsp water, cold
1 tsp sesame oil, toasted, stirred in off the heat (optional)

4 fillets, about 6 oz each salmon, skin on or off

To serve

4 cups cauliflower rice, fresh or frozen
2 tsp toasted sesame seeds
2 green onions, sliced

Steps

Heat the oven to 425°F and line a large baking sheet. Toss the broccoli with the oil and half the salt, spread it on the sheet and roast for 8 minutes.
Meanwhile, simmer the aminos, orange juice, honey, vinegar, garlic and ginger in a small saucepan for 3–4 minutes. Stir the arrowroot into the cold water. Take the pan off the heat, whisk in the arrowroot mixture, then return it to low heat and stir for 1–2 minutes until glossy. Remove it from the heat as soon as it thickens and stir in the sesame oil.
Push the broccoli to one side of the tray and put the salmon on the other, skin side down. Season with the rest of the salt and brush with half the glaze. Roast for 8–10 minutes, until the salmon flakes easily and is 145°F in the thickest part.
While the salmon roasts, cook the cauliflower rice in a large dry skillet over medium-high heat, stirring, for 5–6 minutes, uncovered, until hot and the steam has gone.
Spoon the remaining glaze over the salmon, scatter with sesame seeds and green onion and serve with the broccoli and cauliflower rice, straight from the oven.

Good to know

Can I use wild salmon?

Yes. Sockeye is leaner and has a deeper flavour, at about 63 instead of 50. Take it out a minute or two sooner, as it cooks faster and dries out more easily.

How do I get a darker, stickier top?

Slide the tray under a hot broiler for the last 1–2 minutes, watching closely: the honey in the glaze can scorch fast.

Is sesame oil paleo?

A strict paleo kitchen leaves out seed oils. It is here as a single teaspoon of seasoning for aroma and not as a cooking oil, which is how most popular paleo versions of this dish use it. If you avoid it, leave it out: the dish still works and is a little less nutty.

Alternative

68the regular versionTeriyaki salmon bento box

Per

Calories: 132
Protein: (32%); 10 g
Fat: (46%); 7 g
Carbohydrates: (22%); 8 g
of which sugar: 4 g
Fiber: 1 g
Sodium: 270 mg

More meals

Computed from the ingredients with our published formula, not yet kitchen-tested. How

As written, 2029 kcal goes into the pot and 1851 g of ingredients comes out as about 1540 g of food: 132 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.

Paleo teriyaki salmon