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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


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.




Comments


great photo under tree_edited.jpg

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