Good for:
Weight loss
Nutrition per serving
Calories (kcal)
521
Fat (g)
24.0
Carbs (g)
51.0
Protein (g)
32.0
Salt (g)
1.5
Sugar (g)
9.0
Ingredients
2
Salmon (2 (4-ounce) of salmon fillets)
3
Cup
Broccoli (3 cups chopped of broccoli florets)
½
tbsp
Coconut Oil (1/2 tablespoon of avocado or melted coconut oil)
1
Cup
Brown Rice (1 cup of cooked brown rice)
1
Cup
Red Cabbage
½
Cup
Carrot (1/2 cup of shredded carrots)
½
Onions (1/2 bunch of green onions, chopped)
½
Avocados (1/2 avocado, quartered and sliced)
1
Lime (1 lime, quartered)
1
tbsp
Avocado (avocado oil)
¼
Cup
Tamari (¼ cup of low sodium tamari (or soy sauce))
½
tbsp
Maple Syrup
2
Garlics (2 gloves of garlic, minced)
1
tsp
Vinegar (apple cider vinegar)
½
tsp
Ginger (½ teaspoon of fresh ginger, grated or minced)
Method
- To make homemade Teriyaki sauce, combine avocado oil, tamari or soy sauce, maple syrup, minced garlic, apple cider vinegar and fresh ginger, whisking together all the ingredients in a small bowl.
- Take a shallow baking dish and pour ¼ cup of the Teriyaki sauce over salmon fillets and use a spoon to make sure each piece is coated well.
- Allow to marinate in the refrigerator. (30 minutes)
- Use a saucepan to make rice, add water and bring to boil, then simmer until rice is cooked and water has evaporated.
- Preheat the oven to 425 F and lightly grease a baking sheet.
- Place the marinated salmon fillets on one half of the prepared baking sheet and broccoli on the other half.
- Bake until the salmon is cooked through and flakes easily, and the broccoli is roasted. (15 – 20 minutes)
- Check on the rice while the salmon and broccoli are being baked. When the rice is cooked, take it off the heat and set aside.
- Grab two bowls and scoop a generous spoonful of rice into them.
- Top them off with a fillet of salmon, cabbage, carrots, green onions, avocado and a squeeze of lime. Drizzle the remaining Teriyaki sauce also.
- Serve and eat immediately.
