Recipe: Teriyaki Salmon Bowl



¼ a cup coconut aminos (healthy substitute for soy sauce)
¼ a cup of juice from fresh orange
¼ a cup of honey
2 tablespoons of white vinegar
1 large garlic clove, crushed
1cm knob fresh ginger, grated
2 teaspoons of olive oil
¼ teaspoon of chilli powder
1 teaspoon of arrowroot powder

3 cups of sliced red cabbage
1 carrot
1 capsicum
½ a red onion
1 cup of fresh coriander
1 tablespoon of olive oil
Salt to taste


2 fillets of salmon
1 tablespoon of olive oil
1 tablespoon of sesame seeds


To make the teriyaki sauce, place the coconut aminos, orange juice, honey, white vinegar, crushed garlic, grated ginger, olive oil and chilli powder in a small saucepan on the stove over medium heat. Stir ingredients until combined. Allow to simmer for 10 minutes, stirring to avoid burning.

Add the arrowroot powder to thicken the mixture by sifting it into the saucepan and whisking at the same time. Once the sauce has thickened, set aside.

Prepare the salad by slicing the red cabbage very finely. Julienne the carrots and finely slice the capsicum and red onion. Roughly chop coriander and Place all the ingredients in a large bowl. Toss with the olive oil and salt.

To prepare the salmon, cut each fillet in half length-ways and cut into eight pieces. Heat a large pan over a medium heat with the olive oil. Place the salmon pieces in the pan and sear for three minutes on each side. In the final minute of cooking coat salmon with teriyaki sauce (be careful not to burn it). Remove salmon from heat.

To plate up, divide the salad into four bowls and place the teriyaki salmon pieces on top of the salad. Sprinkle with the sesame seeds and serve.

Preparation time 15 minutes

Cooking time 16 minutes

Serves 4

For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.



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