Paleo Japanese Salmon Teriyaki Bowl with Cauliflower Rice and Sautéed Bok Choy

Allergens

Fish, Soy

Ingredients

• 2 salmon fillets (6 oz each)
• 1 cup cauliflower rice
• 4 cups bok choy, chopped
• 1/2 cup tamari
• 1/4 cup coconut aminos
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp grated ginger
• 1 clove garlic, minced
• 1 green onion, thinly sliced
• 1 tsp sesame oil
• Salt and pepper to taste

Instructions

1. In a bowl, whisk together tamari, coconut aminos, honey, rice vinegar, ginger, and garlic. Set aside.
2. Heat 1 tbsp of sesame oil in a pan over medium heat. Add cauliflower rice and cook for 5 minutes or until tender. Season with salt and pepper. Remove from pan and set aside.
3. In the same pan, add 1 tsp of sesame oil and sauté bok choy for 2 3 minutes until slightly wilted. Set aside.
4. Brush salmon fillets with half of the prepared teriyaki sauce, reserving the rest for serving.
5. Grill or pan sear salmon to desired doneness, basting with more sauce as needed. Let rest for a few minutes before slicing.

Chef’s Insight

Balance flavors and textures for a satisfying and delicious meal.

Notes

This recipe is suitable for a Paleo diet, with no added sugars or grains.