Teriyaki Almond Butter Salmon (Paleo)
Deliciously simple teriyaki almond butter sauce drizzled over wild-caught salmon. Paleo, Ketogenic and RESTART approved.
Hello everyone, it's been a while!
I am finally back to business after rather a long time off. As many of you know, Max and I traveled to England and Spain this past month to visit family and friends. We enjoyed a good two week break from the hustle and bustle of daily life and loved every minute of our time exploring, eating lots of delicious food, and taking in all the sights. Thank you all for your travel prayers and best wishes. We appreciated every one!
Now, back to new recipes and content coming at you three times a week and I am kicking things off with this snazzy salmon recipe. Salmon is my answer whenever anyone asks about my go-to weeknight meals. We eat some version of a salmon dish almost once a week. This fatty fish is not only extremely healthy, but versatile, easy to cook, and super speedy to make.
THE DEETS ON THIS TERIYAKI ALMOND BUTTER SALMON
- The added maple or date is syrup is entirely optional. If you are following the RESTART program, Whole30, 21DSD or are trying to eliminate all sugars from your diet then simply leave this ingredient out. If not, it makes things just that little more delicious and I highly recommend popping it in there.
- I have included both grilling and pan frying options for salmon. If you prefer to bake or poach your fish that's also an option. Simply cook your salmon through and then top with the delicious sauce.
- When pan frying your salmon, make sure your pan is piping hot to ensure the skin doesn't stick. This also makes the skin deliciously crispy!
I love this salmon with a side of vegetables and over cauliflower rice. Another delicious way to enjoy this recipe is over a salad. I tend to make a few extra fillets and have the rest for lunch the next day. It tastes just as delicious cold!
I hope you adore this quick and easy recipe as much as we do. It's simple, packed with healthy fats and protein, and a perfect weeknight meal for the entire family.
4 wild-caught salmon fillets
2 tablespoons extra virgin olive oil
1/4 cup coconut aminos
1 tablespoon rice vinegar or apple cider vinegar
2 tablespoons almond butter
1/2 tablespoon arrowroot powder or tapioca starch
1 tablespoon crushed garlic
1/2 teaspoon ginger powder
optional: 2 tablespoons maple syrup or date syrup
sesame seeds to top
1) In a small saucepan, mix all ingredients other than the salmon and olive oil. Set over a medium heat and bring to the boil. Turn the heat down and let simmer for 5-10 minutes or until reduced by half and a thicker consistency.
2) Season your salmon with salt and pepper and lightly cover each fillet in olive oil.
3) Cook your salmon either on the hot grill, or over a high heat on the stove top for approximately 3 minutes each side or until color changes and the salmon flakes.
4) Remove your salmon from the heat and set on plates, top with the warm teriyaki almond butter sauce and sprinkle sesame seeds on top. Enjoy!
Isabella Grace is a Nutritional Therapy Practitioner focusing on toxin-free, natural living to its fullest extent. Her mission is to provide personalized integrative health solutions to create sustainable, lifelong change and enable you to live, love, and serve at your fullest health potential.
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