Healthy Teriyaki Salmon | Low Sugar Dinner Recipe

Ingredients

• 4 (6 ounce) salmon fillets, skin-on
• 1 tbsp avocado oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper, freshly cracked
• 1/2 cup low-sodium tamari or soy sauce
• 1/4 cup water
• 3 tbsp monk fruit sweetener with erythritol, granulated
• 1 tbsp rice vinegar, unseasoned
• 1 tbsp fresh ginger, finely grated
• 2 cloves fresh garlic, finely minced
• 1 tsp toasted sesame oil
• 1 tsp arrowroot starch (or cornstarch)
• 1 tbsp cold water
• 1 tbsp toasted sesame seeds (for garnish)
• 2 scallions, thinly sliced (for garnish)

Instructions

1. 1

   Pat salmon fillets completely dry with paper towels and season the flesh side with salt and pepper. Let sit at room temperature for 15 minutes.

2. 2

   In a small saucepan, whisk together tamari, water, monk fruit sweetener, rice vinegar, ginger, and garlic. Bring to a simmer over medium heat until the sweetener dissolves.

3. 3

   In a small bowl, mix the arrowroot starch with 1 tablespoon of cold water to create a smooth slurry. Whisk the slurry into the simmering sauce. Cook for 1-2 minutes until the sauce thickens. Remove from heat and stir in the toasted sesame oil.

4. 4

   Heat avocado oil in a large non-stick skillet over medium-high heat until shimmering. Place salmon skin-side down and press gently with a spatula for 10 seconds.

5. 5

   Cook for 4-6 minutes on the skin side, without moving, until the skin is golden brown and crispy.

6. 6

   Flip the salmon, reduce heat to low, and pour about half of the teriyaki sauce over the fillets.

7. 7

   Cook for another 2-3 minutes, spooning the glaze over the salmon, until cooked to your desired doneness (130-135°F for medium).

8. 8

   Remove salmon from the pan, drizzle with remaining warm sauce, and garnish with sesame seeds and scallions before serving.