Teriyaki Salmon (Paleo, AIP)

 I happened to come across an authentic recipe of Teriyaki Salmon on CPTV last month where the chef was a native Japanese Chef who was showing how to prepare an elaborate Japanese meal. It was quite enchanting to watch how she cooked using very simple ingredients and yet was able to create wonderful dishes! One recipe she shared was that of salmon teriyaki. What I took from that recipe was the method / the technique. Her actual recipe had sugar and corn starch which I did not want to use.

With the basic recipe in mind, I experimented using honey.  And boy, it came out so incredibly good the first time that I must have made this at least 4 times this past month! It is so good plus it’s really really easy to make.  Its a great dish to make when you have someone over since you just marinate the salmon beforehand and then you can grill or pan fry it right before serving. Or you could also cook it just before your guests come and keep it warm in the oven until its time to serve. I made this on two separate occasions when I had a friend over for lunch and my friends both loved it. You can pan fry it or broil it in the oven. I have tried both methods and they both are equally good.

This recipe goes well with a salad or any rice or vegetable dish on the side. What you see in this picture is a delicious salad that I made using green apples, avocados and carrots!

Teriyaki Salmon
Author: 
Recipe type: main course
Cuisine: Fusion, Asian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Salmon marinated in a honey lemon sauce and grilled to get a crispy exterior and a moist, juicy center
RecipeIngredients
  • 3 Salmon filets, about ⅘ ounces each
For the marinade:
  • 1 tbsp honey
  • ¼ cup lemon juice
  • 1 tbsp apple cider vinegar
  • 2 tbsp coconut aminos
  • 1 tsp garlic powder
  • 1 tsp fresh grated ginger or ginger juice ( I use a garlic press to squeeze ginger juice)
  • ¼ tsp black pepper (optional, OMIT for AIP)
  • ¼ tsp sea salt
  • about 2 tbsp coconut oil for pan frying
For the sauce:
  • Reserved marinade
  • ½ tsp arrowroot starch/flour mixed in ¼ cup water
RecipeInstructions
  1. Wash and remove scales from the skin of the salmon. Pat dry and keep aside.
  2. Mix all marinade ingredients in a bowl. Pour the marinade in a ziplock bag. Add the salmon pieces, close the bag and shake the bag well. Place bag in refrigerator for 15-30 mins.
  3. Heat a frying/grill pan. Add the coconut oil. Take the salmon pieces out of the bag and reserve the marinade.
  4. When the pan is hot, place the salmon pieces skin side down. Let cook for about 4 mins on medium heat. Flip carefully and cook on other side for another 3 mins. Place salmon pieces in a tray and cover with Al foil until serving.
  5. Alternatively, you can bake the salmon in an oven at 400 F for 12-16 mins until it is cooked and flaky.
For the sauce:
  1. Mix the reserved marinade with the arrowroot slurry. Just before serving the fish, make the sauce.
  2. Heat a pan and add the marinade mixture and cook for about 1 min on low heat. Stir continuously for 1 more minute until the sauce thickens. Turn heat off. Spoon this thick sauce over the grilled fish while serving.

 

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