I recently took some time off all social media sites and it was amazing! It gave me time to think of new food combinations and recipes and try them out. I wasn’t worried about posting, messaging, responding, or anything. Just enjoying the pure love of food. If you haven’t taken time away from social media before, I highly suggest it!
I’ve also been wanting to focus more on recipes that take 30-minutes or less (because I really just don’t have any more time than that anymore) and to be honest, who really does?! Maybe on the weekends… but definitely not during the week!
Anyway! Enough about that. Let’s get to the good stuff – this yummy recipe!
This recipe below is one that I tried out this past month and I absolutely love it! I think I’ve made it 4x’s now!!! It’s a little bit sweet, a little bit crunchy and full of super good-for-you foods. I honestly love it! I like to serve it with mixed grains, but you can totally skip any carbs and keep this gluten-free!
I know you’re going to love this one! Let me know what you serve it with in the comments below! Happy cooking!
Baked Teriyaki Salmon with a Cabbage and Zucchini Slaw
- 3 tablespoons soy sauce
- 3 tablespoons water
- 2 tablespoons rice vinegar
- 2 tablespoons pure maple syrup
- 2 teaspoons canola oil
- 1 teaspoon cornstarch
- 2 teaspoons fresh ginger, minced
- 2 garlic cloves, minced
- 1 lb. salmon, skin on or off
- Sesame seeds, or sliced green onion or chopped parsley for garnish (optional)
Cabbage & Zucchini Slaw
- 2 teaspoons canola oil, divided
- 1 tablespoon fresh ginger, minced
- 2 garlic cloves, minced
- 1 teaspoon sesame oil
- 1/2 medium green cabbage, sliced thin
- 1 large zucchini, julienned
- To make the salmon: preheat the oven to 400 degrees F. Line a baking sheet with foil.
- In a medium saucepan, whisk together the soy sauce, water, rice vinegar, maple syrup, oil and cornstarch until smooth. Stir in the ginger and garlic. Set the saucepan over medium-high heat and bring the soy sauce mixture (teriyaki sauce) to a gentle boil, whisking occasionally. Continue to cook (keep whisking occasionally) until the sauce thickens, 5 to 6 minutes. Transfer half of the sauce to a bowl and reserve for cabbage and zucchini slaw (step 5 below).
- Place the salmon on the prepared baking sheet, skin side down (if the fillets aren’t skinless). Brush each fillet with 1 tablespoon of the teriyaki sauce.
- Cook the salmon until it is just cooked through, 9-15 minutes, depending on the thickness of it. In the last two minutes of cooking, place the salmon under the broiler to brown the sauce a bit. Take care not to burn it. The salmon fillets should easily release from the skin.
- While the salmon is cooking, make the cabbage and zucchini slaw: heat 1 teaspoon oil in a large nonstick skillet set over medium-high heat. Add the ginger and garlic to the oil. Cook, stirring, for 1 minute. Add the remaining oil and the sesame oil to the pan. Add the cabbage and zucchini. Cook the veggies, stirring constantly, until it cabbage begins to wilt and zucchini has softened, 2 to 3 minutes. Stir in the reserved teriyaki sauce. Remove from heat.
- Serve the salmon either on top of the cooked cabbage or below (I prefer on top if serving with grains or rice). Garnish with sesame seeds or sliced green onion or parsley, if desired. Enjoy!