Gluten-free | Sugar-free | Dairy-free | No added fats or oils
Makes: 2 serves
Inspiration for this salmon teriyaki dish came to me when I went to lunch with my husband at our favourite local Japanese restaurant.
Teriyaki is a popular sauce and marinade in Japanese cuisine from soy, mirin (a sweet, tangy rice wine) and brown sugar. Great news! I have healthified this recipe and have created my version of this delicious sauce.
In this recipe, I give you the ingredients for Bridget's special teriyaki sauce, which will quickly become a go-to favourite, much like the beloved sticky sauce. You can use it with chicken, beef, tofu or stir-fried vegetables to add a tasty sticky sweet and savoury flavour.
This recipe is free from gluten, sugar and dairy and has no added fats or oils, making it delicious and gut-healthy. Enjoy, and happy, healthy eating!
Hints, Tips & Tricks
I use my Sweet As Fibre Syrup as a refined sugar substitute in this recipe due to its natural sweetness. My fibre syrup is a low-calorie prebiotic fibre made from 100% pure chicory. Feel free to use your own fibre syrup, but read the labels. Many companies lace their syrups with malt extract and stevia to make them sweeter. If your fibre syrup isn't golden, it probably isn't 100% pure. Click here if you would like to purchase my Sweet As Fibre Syrup.
For meal prep: keep the fish and cabbage separate until you are ready to eat.
I've given you ingredients for a jar of Bridget's Special Teriyaki Sauce so you can have extra sauce on hand to marinate chicken, fish or beef. Store the sauce in a clean jar in the fridge for up to 2 months.
Marinade: If time allows, this dish greatly benefits from marinating the salmon overnight in 3 tablespoons of Bridget's special teriyaki sauce.
- 250 g (8.8 oz) salmon fillet, skin on
- 300 g (10.5 oz) purple cabbage, finely sliced
- 1⁄2 red onion, finely sliced
- 200 g (7 oz) white cabbage, finely sliced
- Himalayan salt and freshly ground black pepper
- A small handful of fresh basil, chives or mint leaves, finely sliced
- 1 tsp black or white sesame seeds
- 2 tsp fish roe, salmon or black lump (optional)
Bridget's special teriyaki sauce
- 250ml (8.4 fl oz) water
- 100 ml (3.5 fl oz) Tamari Sauce
- 70 g (2.4 oz) Sweet as Fibre Syrup
- 1 tbsp finely grated ginger
- 1 tbsp apple cider vinegar
- 1 tsp psyllium husks
For the teriyaki sauce
- Boil the water, tamari, fibre syrup, grated ginger and vinegar. Whisk the psyllium husks in well and reduce to a simmer.
- Simmer the mixture for 5 minutes until it's nice and glossy.
- Allow the sauce to cool and store in a clean jar until ready to use.
For the salmon teriyaki
- If time allows, this dish greatly benefits from marinating the salmon overnight in 3 tablespoons of Bridget's special teriyaki sauce. If time is not on your side, allow the salmon to marinate in the sauce for at least 20 minutes before cooking.
- Preheat your air fryer to 180C (350F) or preheat the oven grill (broiler) on high. Place the marinated salmon in the air fryer or the oven, skin side down, and cook for 6-8 minutes or until the fish is just cooked through and the salmon is golden brown on top.
- While the salmon cooks, heat a large frying pan or wok on medium to high heat and add four tablespoons of teriyaki sauce, followed quickly by the purple cabbage and red onion. Stir fry for a minute, add the white cabbage and continue to stir fry for a couple of minutes. Season well with salt and pepper and remove from the heat.
- Mix the fresh herbs through the cabbage and pile the vegetables on two plates.
- Flake the cooked salmon into large pieces and place on top of the cabbage, and sprinkle with sesame seeds and fish roe if you are using it.
- If preparing this dish for the week ahead, keep the fish and cabbage separate until you are ready to eat.