Salmon Teriyaki

By Luci Phillips

When I was diagnosed with #MCTD and Lupus and I using the #AIP protocol diet to find out what was causing my flare-ups. I quickly learned that it was very restrictive. This made it hard to find things to eat. I began to do some research and found some recipes that I will share with my readers! The first one is delicious and nutritious.

Sauce

• 1 tablespoon extra virgin olive oil

• 1/2 tablespoon maple syrup

• 1 teaspoon apple cider vinegar

• 1/2 teaspoon ginger, minced

• 2 cloves garlic, minced

Bowls

• 1/2 pound salmon

• 1 head broccoli, chopped

• 1/2 tablespoon avocado oil

• sea salt, to taste

• 1 cup cauliflower rice, cooked

• 1 small avocado, sliced

• 1 cup red cabbage, shredded

• 1/2 cup carrots, shredded

• 2 stalks green onion, sliced

Instructions

• Combine all the sauce ingredients in a small bowl and whisk together.

• Place the salmon in a baking dish and pour 1/4 cup of the sauce over it, then marinate in the refrigerator for 30 minutes.

• Preheat the oven to 425 degrees F and grease a baking sheet with avocado oil or line it with parchment paper.

• Toss the broccoli with oil and salt and place on one half of the baking sheet. Place the salmon on the other side, skin side down, and bake 15-20 minutes or until the salmon flakes easily when scratched with a fork and the broccoli is tender.

• Meanwhile, make the cauliflower rice if you haven't already. Reheat it if it has gotten cold.

• Divide the rice, salmon, avocado, cabbage, carrots, and green onions equally between two bowls. Serve garnished with parsley.