The salmon in this dish needs to marinade in the sauce for a minimum of one hour, up to overnight.
This teriyaki sauce was inspired by a recipe from Emeril Lagasse.
Gluten and Soy-Free Teriyaki Sauce
1 cup organic coconut aminos
1/4 cup organic toasted sesame oil
2 tablespoons minced garlic
2 tablespoons minced ginger
2 tablespoons minced scallion
2 or 3 limes, juiced – depending on how limey you’d like it to taste.
1 tablespoon organic corn starch
Whisk together all ingredients. That’s it.
If you like, do a coarse chop on the garlic, ginger and scallion, put in a measuring cup and blend with an immersion blender.
24 oz wild salmon cut into 6 oz pieces
3 tablespoons sesame, sunflower or mild tasting olive oil
1/2 lb fresh shiitake mushrooms, stemmed and sliced finely
1 bunch broccoli, cut into florets and use the stem! To use the stem, pare away the tough outer part, slice the stem in half lengthwise then slice into 1/4 inch pieces. I like the look of the stem pieces when they are cut on an angle.
1 zucchini, slice in half lengthwise, then in 1/4 inch pieces
2 medium carrots, julienne
1 tablespoon sesame or mild tasting olive oil
organic coconut aminos
Put half the teriyaki sauce in an 8 x 8 baking pan and coat the salmon in the sauce. Place the salmon flesh side down (that is if you have the skin on it), cover the pan and refrigerate for 1 hour up to overnight.
When you’re ready to prepare the dish bring the salmon out of the fridge and allow it to come to room temperature.
Next you will sauté the shiitake and then blanch the broccoli, zucchini and carrots.
Bring about 3 or 4 quarts of water to a boil in a stock pot. Have a colander sitting in a bowl on hand.
Put the oil in a small skillet and heat. Add the shiitake mushrooms, a little coconut aminos and sauté until cooked thoroughly. If needed add a splash of water while they’re cooking to prevent burning.
Blanch the other vegetables, one type at a time, so you are able to control the texture of each.
When the water is at a rolling boil put in the zucchini. As soon as it returns to a boil use a spider strainer or slotted spoon to remove the the zucchini and put it into the colander to drain. Repeat with the carrots. Divide the bunch of broccoli into two and repeat with the same technique.
No need to put the veggies in a separate bowl after they’ve cooked. All the veggies can go on top of each other in the colander. You want the water to drain off. No need for an ice bath.
Using a 12 inch skillet, add 3 tablespoons of oil and heat on medium until the oil shimmers. Place the salmon in the pan flesh side down and sear for a few moments until the flesh browns just a little. Then turn so the skin side is down, pour the reserved teriyaki sauce, along with the sauce the salmon marinated in over the cooking fish. I use the sauce that the salmon marinated in since it will cook, just as the salmon does, so no worries about bacteria. Cover and cook until the fish is done. How long this will be depends on how thick the salmon is. Count on anywhere between 5 and 8 minutes.
When the salmon is done, remove it from the skillet and place on a sheet pan in a low oven (200º) to keep the salmon warm while you thicken the sauce. (you’re leaving the sauce in the skillet)
Dilute 1 tablespoon cornstarch with 2 tablespoons cool water. Slowly pour the cornstarch mixture into the teriyaki sauce, whisking while cooking. When the sauce comes to a simmer it is finished.
Place some of the veggies on the serving platter, top with salmon, then the rest of the veggies and pour the sauce over. If you like to can reserve some sauce on the side to add.
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