“Delightful Japanese Paleo Breakfast: Grilled Salmon Teriyaki with Shiitake Mushroom Frittata”

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 (6 oz each) salmon fillets, skin
• on 1/2 cup tamari sauce 1/4 cup Mirin 1/4 cup coconut aminos 1 tbsp honey or maple syrup 1 tsp grated ginger 1 tsp minced garlic 8 large eggs 1 cup shiitake mushrooms, sliced 1/2 cup green onions, thinly sliced 1/4 cup red bell pepper, diced 1/4 cup yellow bell pepper, diced 1 tbsp olive oil Salt and pepper, to taste Fresh cilantro, for garnish Avocado, sliced, for serving (optional)

Instructions

1. Prepare the teriyaki sauce by whisking together tamari sauce, Mirin, coconut aminos, honey or maple syrup, grated ginger, and minced garlic in a small bowl. Set aside. Season salmon fillets with salt and pepper. Grill or pan sear salmon over medium high heat for 4 minutes per side, basting with teriyaki sauce during the last 2 minutes of cooking. Remove from heat and let rest. In a separate bowl, whisk together eggs, salt, and pepper. Heat olive oil in a non stick skillet over medium heat. Add sliced shiitake mushrooms and cook until tender, about 5 minutes. Add green onions, red bell pepper, and yellow bell pepper to the skillet, cooking for another 2 3 minutes or until vegetables are softened. Pour in egg mixture and cook until set, stirring occasionally. To plate, place a serving of shiitake mushroom frittata on each plate followed by a grilled salmon fillet. Drizzle with remaining teriyaki sauce and garnish with fresh cilantro. Serve with avocado slices, if desired.

Chef’s Insight

The combination of flavors and textures creates a satisfying and balanced meal.

Notes

Use fresh ingredients for best results. Adjust cooking time according to the thickness of salmon fillets.