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Poached Teriyaki Salmon

Tender salmon is gently poached in a savoury homemade teriyaki sauce made with tamari, coconut aminos, fresh ginger, garlic, and a touch of honey. Served over brown rice with steamed bok choy, this simple dish delivers restaurant-quality flavour in just minutes.

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Prep Time

20 min

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Cook Time

10 min

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Servings

2 Servings



Difficulty

Easy

Ingredients

2 personal sized pieces of salmon, skinless
½ cup low sodium tamari
½ cup coconut aminos
1 tbsp honey
4 cloves garlic, minced
1 thumb piece of ginger, peeled and grated
Chili flakes (optional)

Instructions

Preheat oven to 450ºF.
In a small baking dish, combine tamari, coconut aminos, honey, garlic, ginger an optional chili flakes. Whisk until combined.
Add salmon pieces, turning to coat. Allow to marinate for 10-20 minutes.
Turn the salmon once more and cover dish with foil.
Bake in the oven for 10 minutes.
Serve poached salmon alongside a bed of brown rice and steamed bok choy.
Drizzle teriyaki sauce over everything and indulge.

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Recipe Tip

For the most tender salmon, avoid overbaking. The fish should flake easily with a fork while remaining moist in the centre. Reserve any extra teriyaki sauce from the dish and drizzle it over the rice and vegetables for an extra boost of flavour.

Recipe By

Shaunna Leinster

Culinary Nutritionist

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