Teriyaki Salmon and Roasted Brussels Sprouts
Dec 30, 2016
I typically steer clear of recipes that require making sauces because they intimidate me (do not know why, they just always have), so I created this teriyaki salmon recipe that is incredibly easy and does not require much time. It is also made with the best ingredients for your health! I paired it with a delicious recipe for roasted Brussels sprouts with sun-dried tomatoes.
This teriyaki salmon recipe is made with gluten free, non-GMO coconut aminos instead of soy sauce. Coconut aminos have 73% less sodium than soy sauce and contain zero phytoestrogens, which when consumed can lead to increased risk of cancer among many other health issues. These aminos contain many vitamins and minerals along with 17 amino acids.
This recipe is also made with bonito flakes, which are a Japanese food made from skipjack tuna. They are known to improve fatigue, blood circulation, lower blood pressure, and improve mood. You can find them in Asian markets or online.
I hope you love this recipe as much as me! Enjoy!!
- 1/2 pound wild caught salmon filet
- Sesame seeds
- 3 tablespoons coconut aminos
- 1 tablespoon grapeseed oil
- 1/2 tablespoon apple cider vinegar
- 1 tablespoon bonito flakes
- 1/2 tablespoon packed light brown sugar
- 1 clove garlic, pressed
- 1/4 teaspoon freshly grated ginger
- 1-2 squirts preferred Beverage Booster
- Combine sauce ingredients and stir until sugar has dissolved.
- Place salmon in a mixing bowl and pour sauce over it, cover with plastic wrap and let marinate for 20 minutes at room temperature or refrigerated. Line baking sheet with parchment paper.
- Transfer salmon, skin side down, to baking sheet and bake at 400ºF for 12-15 minutes, or until salmon flakes easily with a fork. Sprinkle sesame seeds on salmon during the last 2-3 minutes of baking.
- Pour teriyaki sauce into small sauce pan and simmer for 3-4 minutes, stirring occasionally until slightly thickened.
- Remove salmon from oven and top with teriyaki sauce.
Brussels Sprouts with Sun-Dried TomatoesIngredients:
- 1 pound Brussels sprouts
- 2 cloves garlic, pressed
- 1 1/2 tablespoons grapeseed oil
- 1/2 teaspoon salt
- 1 squirt preferred Beverage Booster
- 2/3 cup sun-dried tomatoes in oil, chopped
- Preheat oven to 400ºF and line baking sheet with parchment paper. Cut off stem ends of Brussels sprouts, remove discolored leaves, and halve lengthwise.
- Mix Brussels sprouts with garlic, oil, salt and Beverage Booster. Spread mixture out evenly on baking sheet and roast for 25-30 minutes, until crisp on the outside. Stir a couple of times to ensure even browning, and mix in sun-dried tomatoes during the last 5 minutes of roasting.
Disclaimer: This article is not intended to provide medical advice, diagnosis or treat. This information is based on research and knowledge by the author, and the ideas are not intended as substitute for medical advice. As with any products it is suggested that you check with your medical practitioner prior to use. The author disclaims any liability arising directly or indirectly from the use of any products mentioned herein.