A simple and delicious dish for any season, this Asian-inspired dish uses liquid aminos in place of soy sauce for a healthy, salt-free (but not sodium-free) dish that is packed with healthy oils and rich in vitamins and minerals.
¼ cup grapeseed oil
¼ cup Bragg’s Liquid Aminos
¼ cup lemon juice
1 tsp fresh ground ginger
¼ tsp fresh pressed garlic or garlic powder
1 tsp stoneground mustard
For vegetable stir-fry
¾ zucchini, sliced and cut into halves
½ large red pepper, sliced into thick strips
½ large green pepper, sliced into thick strips
½ medium red onion, thickly sliced
½ cup sliced mushrooms, washed
Cayenne pepper, to taste
Fresh ground black pepper, to taste
2 tbsp liquid aminos
1 tbsp grapeseed oil
2-4 wild caught salmon
2 cups fresh spinach greens, washed
Fork or whisk
1 resealable plastic bag
Shallow roasting pan lined with aluminum foil
Large wok or frying pan
Combine marinade ingredients, reserving approximately ¼ cup (enough for basting post-broil) and place in a resealable plastic bag with salmon steaks, and let marinate in the fridge for up to 1 hour.
Place salmon on lined baking pan, discarding any used marinade. Broil on high for approximately 4-5 minutes on each side.
Add all vegetable stir-fry ingredients to pan on medium heat. Cook vegetables for approximately 10 minutes, stirring frequently and careful to not let them overcook.
Remove vegetables from heat and let cool slightly. Toss with high quality spinach greens.
Place cooked salmon on vegetable bed and drizzle reserved teriyaki mixture over salmon and greens to taste, and serve immediately.
Prep time: 8 minutes
Cook time: 10 minutes
Level of difficulty: easy
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