Wild salmon is a favorite of mine. I love the anti-inflammatory omega-3 fatty acids it provides, and the rich taste leaves me feeling so satisfied at the end of a meal. The homemade teriyaki sauce is full of bright flavors that enhance the salmon—without any lengthy marinade time. This recipe is quick, delicious, and nutrient boosting!
Teriyaki Salmon over Coconut Lime Cauliflower Rice
Serves 1 (with some leftover rice)
- 6-oz. wild salmon filet
- Cracked pepper and pink salt
- 2 Tbsp teriyaki sauce (see recipe below)
- 2 tsp unrefined coconut oil
- 12-oz. bag of frozen, organic riced cauliflower
- Large handful of baby spinach
- ⅓ cup full-fat, organic coconut milk
- 2–3 Tbsp freshly squeezed lime juice
Teriyaki Sauce Ingredients:
(makes ⅓ cup)
- 1 Tbsp freshly squeezed lime juice
- 1 Tbsp rice wine vinegar
- 2 Tbsp coconut aminos
- 2 tsp sesame oil
- ½ tsp ume plum vinegar
- 1 Tbsp coconut sugar
- 1 garlic clove, peeled and pressed
- 1 inch ginger root, peeled and pressed
- Pinch of cayenne pepper
Preheat oven to 350℉.
To make teriyaki sauce, add all ingredients to a large bowl and whisk until blended. Set aside.
Place the salmon skin-side down in the center of a large piece of foil. Season with pepper and pink salt. Drizzle the teriyaki sauce evenly over the top of the salmon filet. Close the foil into a packet, ensuring that it is completely sealed. Bake in the oven for 20–25 minutes depending on the thickness of your salmon filet.
While the fish is baking, heat a large skillet over a medium flame. Add the coconut oil, and when melted add the bag of frozen cauliflower to the pan. Season with pepper and pink salt, to taste. Sauté for about 10 minutes until tender. Add the coconut milk and lime juice to the pan. Turn the flame to low/medium and allow to simmer, stirring occasionally, for about 5–7 minutes. Test for seasoning and add any additional lime juice, salt, and pepper before plating.
To plate, put the spinach down as a bed for the cauliflower rice. Add about half the serving of cauliflower rice to the center of the spinach (you will have leftovers of the rice, and it is perfect with a fried egg the next morning!), and top with the baked salmon filet.
Tip: If you use a skinny spatula to lift the salmon off the foil, the skin of the fish will stay on the foil and you will get the filet, perfectly cooked, with no skin to peel later.