Local Herbs & Spicy Salmon Fusion
Gluten-Free, Dairy-Free, Serves 6
Ingredients:
For the Spicy Teriyaki Salmon:
- 6 salmon fillets, skinless
- 1/2 cup coconut aminos
- 1/4 cup maple syrup
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon sriracha sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
- Sesame seeds and sliced green onions
For the Green Beans:
- 1 pound green beans, trimmed
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Rice:
- 2 cups cooked rice
Directions:
In a small bowl, whisk together the coconut aminos, maple syrup, rice vinegar, minced garlic, grated ginger, and sriracha sauce. Place the salmon fillets in a shallow dish or resealable plastic bag. Pour half of the teriyaki sauce over the salmon, reserving the remaining sauce for later. Allow the salmon to marinate for at least 30 minutes in the refrigerator. Heat olive oil in a large skillet over medium-high heat. Remove the salmon fillets from the marinade and discard any excess marinade. Season the salmon fillets with salt and pepper. Place them in the skillet and cook for 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork. Brush the cooked salmon with the remaining teriyaki sauce. Remove from heat and set aside. In a separate skillet, heat olive oil over medium heat. Add the trimmed green beans and sauté for 5-7 minutes, or until they are tender-crisp. Season with salt and pepper to taste. Divide the cooked rice among serving plates or bowls. Top each serving with a portion of green beans. Place a spicy teriyaki salmon fillet on top of the rice and green beans. Garnish with sesame seeds and sliced green onions, if desired.
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