Breastfeeding Friendly Gluten Free Teriyaki Salmon
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Learn more →Ingredients
4 servings
For the teriyaki sauce
- ⅓ cup tamari
- 3 tbsp honey
- 2 tbsp mirin
- 1 tbsp rice vinegar
- 1 tsp fresh ginger, finely grated
- 1 tsp cornstarch
- 1 tbsp cold water
For the salmon
- 4 salmon fillets (about 6 oz each), skin-on
- 1 tbsp neutral oil (such as avocado oil or canola oil)
- ¼ tsp salt
- ¼ tsp black pepper
For serving
- 2 scallions, thinly sliced
- 1 tsp sesame seeds (optional)
Instructions
- 1
In a small bowl, whisk together the cornstarch and cold water until smooth. In a small saucepan, combine the tamari, honey, mirin, rice vinegar, and grated ginger over medium heat, stirring until the honey dissolves, about 1 minute. Stir in the cornstarch slurry and continue cooking, stirring constantly, until the sauce thickens enough to coat the back of a spoon and a finger drawn through leaves a clear line, about 2 minutes. Remove from heat and set aside. Reserve 2 tablespoons of the sauce in a small bowl for glazing; keep the rest in the saucepan for serving.
- 2
Pat the salmon fillets dry with paper towels and season both sides with salt and black pepper.
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