Teriyaki-Style Salmon With Veggies
Calories per serve: 389
2 salmon fillets, skinless and cut into large chunks
2 cups broccoli, cut into florets
2 carrots, sliced
1 red onion, thinly sliced
2 cups bean sprouts
2 garlic cloves, minced
1 thumb-sized fresh ginger, minced
1/4 cup coconut aminos or soy sauce
1 tbsp. raw honey
1/2 tsp. red pepper flakes
2 tbsp. coconut oil
Sea salt and freshly ground black pepper
Season the salmon to taste with sea salt and freshly ground black pepper.
In a small bowl combine the coconut aminos, raw honey and red pepper flakes.
Melt the coconut oil in a pan over medium-high heat.
Cook the salmon chunks for 3 to 4 minutes per side in the pan, then remove from the pan.
Add the onion, ginger and garlic, and cook 2 to 3 minutes while stirring.
Add the broccoli and carrots; cook for another 4 to 5 minutes or until soft.
Pour in the coconut aminos sauce and mix everything together.
Bring the salmon back to the skillet, add the bean sprouts and gently toss everything.
Recipe credit: Paleo Leap