I’ve been trying to think of a dish that green beans would be good with for 3 months or so now. They’re just so boring when plain. I’ve also been staring at the bottle of Tessemae’s Teriyaki Sauce in the fridge for a good month, wondering when the hell I’m ever gunna pop the cap.
What is Teriyaki anyways, I always think of chicken when I hear it because a lot of fast food restaurants have “chicken teriyaki” on the menu….plus that’s the first thing that pops up when you google it (it’s worth a google!!!), BUT Teriyaki is actually a technique used in Japan. Teri refers to the shine of the food given by the sugar in the sauce and Yaki refers to the method of cooking; applying direct heat. HENCE THE NAME NO-TERI because do we really need to add excess sugar?! You’re already sweet enough! The sauce is made using dates which are a natural source of a sweetener and do not raise blood sugar levels.
If you don’t have a Wok, I suggest going to get one! Their super cheap (Crate & Barrel) and so useful when sautéing/stir-frying veggies or grains.
PS: The sauce is sublime & so is the salmon! Their both a great source of Omega Fatty Acids; important for joint, heart and hormone health.
I made this dish very open-ended meaning you can serve it a variety of ways. It’s a big bunch of delicious, fibrous and cleansing veggies lathered in a fatty sauce, topped with a heaping 47g of protein! It’s low in starch content, which is where you get to be creative!
-Serve Solo! (but make sure you follow up with dessert!
-Serve with Laiki Black Rice Crackers crumbled on top
-Serve with Brown Rice Noodles
-Serve with Jasmine or Basmati Rice
Give it a wok and tag # nourishingnelli on Instagram or Facebook to show me your creations!
Happy Woking,
-Nelli

- Group 1
- 2 tbsp Tessamae's Teriyaki Sauce
- 2 tsp minced garlic
- 1/2 tsp The Ginger People Ginger Juice
- 1 tbsp Tahini
- 1/2 tsp Liquid Aminos Gluten-Free Soy Sauce
- Group 2
- 1/3 cup diced shallot
- 1 + 1/2 cup sliced baby bella mushrooms
- 1 overflowing cup of broccolini
- 1 tbsp minced ginger
- 1 tbsp finely diced red fresno chile
- 1 cup 110g Green Beans (lightly pre-steamed)
- 3/4 cup red bell pepper sliced lengthways
- 3/4 cup shredded baby carrots or 1/2 cup carrot wheels
- Group 3
- 3 nori sheets lightly toasted and cut into pieces
- 2 + 1/2 cups finely shredded green cabbage
- juice of 1/2 large lemon
- Group 4
- 7 oz Alaskan Salmon
- garlic powder, sea salt, black + white pepper
- Toppings:
- 1/4 cup diced green onion
- Optionals:
- Laiki Black Rice Crackers
- Brown Rice Noodles
- Jasmine or Basmati Rice
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Combine Ingredients in Group 1 in a small bowl to make your sauce.
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Heat a wok to high heat adding a tiny dash of sesame oil. Sauté Group 2 ingredients until tender with a generous amount of sea salt and black + white pepper (about 5 minutes) Add the mushrooms and broccolini in the wok first and let them sauté for about 2 minutes before adding the other vegetables as they take longer to cook.
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In a large bowl add group 3 ingredients, mix to combine and layer on your plate
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After veggies are finished, sear Group 4 (the salmon) on each side for 30 seconds, reduce heat to low, cover and cook for about 3 minutes or until no more pink shows.
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Pour half of your sauce over the cabbage mix.
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Add the veggies to your plate and pour the other half of your sauce.
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Separate salmon into pieces layer on top of veggies.
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Add the toppings and optionals.
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