Anti-inflammatory Teriyaki Salmon sheet pan meal
Servings 4
Ingredients
- 4 - 4 oz fillet of salmon
- 4-6 heads baby bok choy or 1 head of bok choy
- 2 red peppers cut into strips
- 4 cloves garlic-minced
- 2 in piece of fresh ginger- grated
- 4 Tbs cooking sherry
- 4 Tbs coconut aminos
- 4 Tbs coconut sugar
- scallions
- sesame seeds
Instructions
- Rinse and pat dry salmon.
Marinade
- Grate a 1-2 in piece of fresh ginger. and mince 4 cloves of garlic.
- Mix 4 Tbs of each coconut aminos, coconut sugar, and sherry.
- Mix all together.
- Arrange in a shallow pan and pour marinade on top.
- If time allows, let set in marinade for hours for best effect.
- Prepare rice according to package directions separately.
- Prepare sheet pan w/ parchment paper.
- Chop bock choy into 3 in pieces. (baby bok choy work great here split in half)
- Slice peppers into 1/2 in sticks.
- Arrange vegetable on prepared pan.
- Nestles salmon in top and pour remaining marinade over the whole pan.
- Roast for about 20 minutes until internal temp of salmon reaches 145*.
- Once rice is cooked, spoon into a bowl and top with salmon fillet and plenty of vegetables.
- Top with scallions and sesame seeds if desired.
Notes
For best taste, marinade salmon for at least 4 hours.
Alternative* Cook on a grill for a smoky teriyaki taste