Soy and Gluten-Free
Teriyaki Sauce
Several years ago I started using an adaptation
of an Emeril Lagasse teriyaki sauce. It’s so delicious! Fresh lime juice is one of the key ingredients that makes it so wonderful.
As personal chef who cooks for people who have soy allergies, I’ve adapted this wonderful recipe using organic coconut aminos.
Try this sauce on salmon, chicken, beef or noodles. I use it on my soba noodle salad and it’s fantastic! Enjoy!
Recipe
1/2 cup organic coconut aminos
2 tablespoons organic toasted sesame oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon minced scallion
1 or 2 limes, juiced – depending on how limey you’d like it to taste.
I often make 4 times this recipe to have on hand since it will keep a week or so in the fridge.
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