Teriyaki Salmon
Serves: 4
“Salmon’s rich omega-3 content is helpful for calming hot flashes, stabilizing mood swings, maintaining a healthy heart, and keeping bones strong.”
Ingredients:
4 Atlantic Salmon Filets (about 5-6 oz each)
4 sprigs green onion, chopped (for garnish)
1 Tablespoon sesame seeds (for garnish)
Teriyaki Sauce:
1 cup lower-sodium soy sauce (or Tamari for gluten-free)
¼ cup white rice vinegar
⅓ cup light brown sugar, packed
6 garlic cloves, minced
1 ½ Tablespoons cornstarch
2 teaspoons minced ginger
2 teaspoons sesame seeds
1 teaspoon black pepper
Instructions:
In a medium bowl, whisk together all of the teriyaki sauce ingredients. Whisk until all of the cornstarch and sugar is dissolved.
Place the salmon fillets into a large Ziploc bag and pour about half of the teriyaki sauce into the bag. Let the salmon marinate for 10 minutes.
Preheat the air fryer basket to 400F. Once preheated, line a piece of parchment paper over the bottom of the basket.
Place the salmon on the parchment paper, skin side up and air fry for 6-7 minutes.
While the salmon is cooking, heat the remaining teriyaki sauce in a saucepan over medium heat on the stove.
Turn the salmon fillets to the other side and brush more teriyaki sauce over the salmon. Air fry the salmon for an additional 4 minutes, or until the minimum internal temperature reaches 145F.
Remove the salmon from the air fryer, glaze it with additional teriyaki sauce, and garnish it with chopped green onion and sesame seeds.
Serving suggestion: Pairs great when served on top of a cup of brown rice.
Recipe notes:
If salmon is frozen, defrost first for best results.
For the most tender and juicy salmon, use salmon that has the skin on it. It helps to lock in the moisture and oils.
Serve on top of brown rice or cauliflower rice.
Nutrition Facts: 1 serving
Calories: 387
Total Fat: 23g
Saturated Fat: 4g
Cholesterol: 81mg
Sodium: 586mg
Total Carbohydrate: 16g
Fiber: 1g
Total Sugars: 6g
Protein: 31g
