Brain Boosting Teriyaki Salmon

Teriyaki Salmon

Need a quick and nutritious week night dinner?

Then this salmon recipe will have you sorted.  The marinade only takes a few minutes to make, add the salmon and leave it to absorb the flavours while you prepare a side salad, rice or veggies. Then just bake the salmon for 12 minutes or so – dinner is served.

Salmon is a nutrient dense, high-quality protein and it is an excellent source of potassium, selenium and vitamin B12. But it is the salmons omega-3 fatty acids that are brilliant for good heart health and healthy brain function.

Teriyaki Salmon Fillets

Serves 2-3

Ingredients

  • 60 ml tamari (Tamari is a gluten-free soya sauce, normal soya sauce should be ok too)
  • 2 tablespoons maple syrup
  • 2 tablespoons apple cider vinegar (ideally raw, unfiltered apple cider vinegar for added health benefits)
  • 1 clove garlic, peeled and finely grated
  • 1 small red (hot) chilli, finely chopped
  • 1 teaspoon fresh ginger (about a 2cm piece), peeled and finely grated
  • 3 salmon fillets weighing about 110g each

Method

  1. Preheat oven to 200 degrees celcius.
  2. Combine grated garlic and ginger, chilli, tamari, maple syrup and apple cider vinegar in a bowl/dish large enough to hold your fish. 
  3. Add the fish and marinade for 30min to 2 hours.
  4. Line a baking tray with baking paper. Remove fish from marinade and place on the prepared tray – reserving the marinade.
  5. Bake the fish for 12-15 minutes or until the fish is cooked to your liking.
  6. Place the reserved marinade in a saucepan over medium to high heat and reduce down to a thicker consistency  –  this takes about ten minutes. The sauce is reduced enough when it coats the back of a spoon.
  7. Serve the warm sauce on the side or poured over the fish.

Time Saver Tip

  • This recipe can be double or tripled as needed.
  • You can prepare the marinade ahead of time and leave in the fridge until you need to add the fish to it.
  • If you want more sauce, make an extra batch of the marinade and reduce it down on the cooktop. Once it has reached the thickness you want, remove and refrigerate until needed. Then just gently warm back though.
  • Left over fish (if you have any) is great flaked into an egg omelette or for lunch with mixed leaves, avocado and olives.

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This Breakfast ebook is perfect if you’re looking for:

+ 20 gluten-free & dairy-free recipes
+ Nourishing smoothies, Juices, Breakfast & Brunch
+ An overview of smoothies vs juices
+ Time saver tips to set you up for success
+ A bonus printable shopping list to get you started.

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