Teriyaki Grilled Salmon
By Lisa Shanken
October 14, 2015
Teriyaki Grilled Salmon
Ingredients
- 1/4 cup low sodium tamari
- 1 tbsp Fresh lemon juice
- 2 tbsp rice wine vinegar
- 2 tsp garlic minced
- 1 tsp ginger minced or grated
- 2 tsp agave syrup
- 1/2 tsp Cornstarch
- 1 lbs wild salmon skin on
- 2 scallions chopped
- 1 tsp sesame seeds
Instructions
- Preheat barbecue to medium high heat or oven to 375 degrees.
- In a small sauce pan, combine the tamari, lemon juice, rice wine, garlic, ginger, and agave syrup, and bring to a bowl.
- Mix the cornstarch with a tablespoon of water in a separate bowl. Then pour into the boiling tamari mixture. Bring mixture to a boil once again, and then lower to a simmer for 2-3 minutes until it becomes thick. Remove from heat.
- Put 2 tablespoons of the thickened tamari mixture to the side. Using a basting brush or the back of a spoon, spread the rest of the mixture on the top of the salmon filet(s).
- Place the salmon on the barbecue or on a baking sheet and into the oven, and cook for 7-8 minutes.
- Sprinkle the scallions and sesame seeds on top of the salmon, and cook on the barbecue for 2-3 more minutes or place under the broiler for 2-3 minutes.
- Serve immediately with the remaining teriyaki sauce on the side.
Notes
Nutrition
Calories: 165kcalCarbohydrates: 6gProtein: 25gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gCholesterol: 60mgSodium: 1030mgPotassium: 45mgFiber: 0.5gSugar: 2gVitamin A: 200IUVitamin C: 5.8mgCalcium: 30mgIron: 1.4mg
Tried this recipe?Let us know how it was!
Lisa Shanken
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.
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