These grilled teriyaki salmon bowls are Paleo and Whole30, made gluten-free, dairy-free, soy-free and refined sugar-free. An easy and healthy summer dinner!
Ingredients
4 fillets salmon (of about equal size)
For the teriyaki sauce:
1/2 cup coconut aminos
2 dates, pitted and soaked in warm water for 10-15 minutes then drained
1.5 tsp apple cider vinegar
1 tsp fresh ginger, grated on a microplane
1 tsp garlic powder
For the rest of the bowls:
1 lb green beans, trimmed
1/2 bunch asparagus, bottoms trimmed and cut into 1 inch pieces
1 tbsp avocado oil
Sea salt and pepper
4 cups greens
1 cup cauliflower rice or white rice (cauli rice for Whole30)
1/4 cup green onion, chopped (optional garnish)
1 tsp sesame seeds (optional garnish)
Instructions
Heat grill to medium-high heat, and oil grill grate. On a Traeger, heat to 400° Fahrenheit.
Cut veggies and place on a grill pan. Drizzle with avocado oil and season with sea salt and pepper to taste. Set aside.
Place all of the sauce ingredients in a blender or food processor and run continuously to combine all the ingredients until smooth. Stop to scrape sides down as needed and restart.
Place sauce in a small sauce pan and heat over low heat, stirring occasionally, while the rest of the meal cooks.
Season salmon with salt and pepper and place flesh side down on the grill. Grill for 8 minutes and carefully flip. Cook until salmon is done, about 6 more minutes. Add the veggies to the grill at the same time as the salmon. Toss them around when you flip the salmon.
FULL RECIPE
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