Salmon is my all-time favorite seafood. Growing up in Skagit Valley, an hour north
of Seattle, we had access to some of the world’s best salmon. Summer months were
spent enjoying barbequed salmon a few times each week.
This sweet and savory Teriyaki Salmon recipe takes fresh, wild-caught salmon to a very delicious place. Serve it with Roasted Veggies and this Balsamic Spinach Salad for one seriously satisfying Paleo meal.
Here’s what you need…
For the Teriyaki Salmon:
- 4 cloves garlic, crushed
- 1 1/2 Tablespoons fresh ginger, crushed
- 1 cup coconut aminos
- 2 Tablespoons pure maple syrup, grade b
- 4 fillets, wild caught salmon
- Combine all the marinade ingredients in a large ziplock bag. Add the salmon fillets and evenly cover with marinade. Place in fridge for 40-60 minutes.
- To Bake: Preheat oven to 350 degrees F. Remove salmon fillet from marinade and place in a large glass pan. Strain the minced garlic and ginger pieces from marinade and arrange on the fillet. Bake for 20 minutes. Turn on broiler for additional 5 minutes.
- To Grill: Preheat grill to medium. Lightly oil the grate. Remove salmon from marinade and place on the grill. Grill each side for 6-8 minutes or until the fish flakes easily.
Salmon Nutritional Analysis: 289 calories, 12g fat, 405mg sodium, 11g carbohydrate, 1g fiber, and 31g protein
For the Roasted Veggies:
- 1 cup Brussels sprouts, halved
- 1 cup carrots, chopped
- 1 cup sweet potato, chopped
- 1/2 cup red onion, chopped
- 2 Tablespoons olive oil
- dash of salt and pepper
- 3 cloves garlic, minced
- 1 Tablespoon fresh rosemary, minced
- Preheat oven to 400 degrees F. Lightly grease a roasting pan with olive oil.
- In a large bowl combine all of the ingredients. Spread onto prepared pan.
- Roast for 25-35 minutes until golden and tender, stirring every 10 minutes.
Roasted Veggie Nutritional Analysis: 130 calories, 6g fat, 30mg sodium, 15g carbohydrate, 6g fiber, and 3g protein
For the Balsamic Spinach Salad:
- 1/8 cup balsamic vinegar glaze
- 1/4 cup olive oil
- 1 packet Stevia
- 4 cups baby spinach
- 8 strawberries, sliced
- 4 hard boiled eggs, sliced
- 1/4 cup sliced almonds, toasted
- Combine the balsamic glaze, oil and stevia in a small bowl.
- Divide the spinach between 4 salad bowls. Top each bowl with strawberries, eggs and almonds.
- Drizzle with prepared dressing.
Balsamic Spinach Salad Nutritional Analysis: 267 calories, 22g fat, 88mg sodium, 9g carbohydrate, 2g fiber, and 9g protein