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No-Teri-Yaki Salmon Saute
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Course: Seafood, Stirfry
Author: Britni Martinelli
Ingredients
  • 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
Instructions
  1. Combine Ingredients in Group 1 in a small bowl to make your sauce.
  2. 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.
  3. In a large bowl add group 3 ingredients, mix to combine and layer on your plate
  4. 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.
  5. Pour half of your sauce over the cabbage mix.
  6. Add the veggies to your plate and pour the other half of your sauce.
  7. Separate salmon into pieces layer on top of veggies.
  8. Add the toppings and optionals.