Teriyaki salmon has been one of our favorite recipes basically since we started cooking. We’ve always been huge fans of baking salmon covered in Soy Yay Veri Veri Teriyaki Sauce and throwing it over brown rice for an uber-easy, uber-flavorful meal. Well, we’ve decided to heed Ciara’s advice and LEVEL UP. (High key obsessed with that song…)
We were able to create this soy-free, oil-free teriyaki sauce using ingredients we already had (and always have) on hand in our kitchens. One less pre-made condiment to spend money on at the grocery store—woo!
The real star here is the coconut cauliflower rice. We LOVE coconut-flavored anything, and the small amount of light coconut milk used in this recipe makes the cauliflower rice unbelievably creamy. It’s the perfect compliment to the tangy teriyaki sauce. If you like some heat, Sriracha is the ideal guest to invite to this party. The roasted bok choy adds a great element of crunch and freshness to round out this dish.
Sold yet? Better get to cooking!
Teriyaki Salmon with Roasted Bok Choy + Coconut Cauliflower Rice
- 2 5 oz. salmon filets
- 1/4 cup coconut aminos (or reduced-sodium soy sauce)
- 1/4 cup brown sugar (light or dark)
- 1 tbsp honey
- 1/2 tsp ground ginger
- 1/4 tsp garlic powder
- 2 baby bok choy, halved
- 1 tbsp extra virgin olive oil
- toasted sesame seeds
- sea salt, to taste
For coconut cauliflower rice:
- 2 cups riced cauliflower (about 1/2 large head of cauliflower)
- 1/4 cup light unsweetened coconut milk
- 1/2 tbsp coconut oil
- Preheat oven to 400ºF.
- Combine coconut aminos, brown sugar, honey, ground ginger and garlic powder in a bowl and stir until smooth. Place salmon and prepared marinade in a ziplock bag and allow to marinate in the fridge for at least 30 minutes (up to 8 hours).
- Meanwhile, place bok choy cut side up around the edges of a large baking sheet. Drizzle with EVOO and sprinkle with salt.
- Once salmon has marinated for at least 30 minutes, place filets in the center of the baking sheet, reserving excess marinade. Bake for 15 minutes, or until salmon is cooked through and bok choy is slightly caramelized.
- Meanwhile, add remaining marinade to a small saucepan. Bring to a boil, then reduce heat and simmer on low for 6-8 minutes, until liquid reduces by about half. Remove from heat and allow to cool slightly. Note: if you reduce the sauce too much, no worries—just add some water and simmer until desired consistency is reached.
- In a large skillet, heat coconut oil over medium heat until melted. Add cauliflower rice and salt, and stir to coat evenly with oil. Cook, stirring occasionally, just until tender (4-5 minutes). Add coconut milk and stir to combine, cooking for another minute or two. Remove from heat.
- Divide salmon, bok choy and cauliflower rice between two plates. Drizzle teriyaki sauce over salmon and sprinkle with toasted sesame seeds.
Yield: 2 servings
Serving Size: 1 5 oz. salmon filet, 1 baby bok choy and 1 cup cauliflower rice
380 calories per serving • Fat: 14.2g • Carbohydrates: 40g • Protein: 30.6g
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