Clean Eating Teriyaki Salmon

If I’m ever feeling run down, the best pick me up isn’t a kick of sugar or caffeine (although the sugar is definitely a temptation!) It’s a meal that makes me feel like I’m indulging. Fish can make a meal fancy! While I feel like I’m indulging in fine dining, what I’m really doing is indulging on omega-3s, zinc, iron, selenium, vitamin D, and the natural anti-inflammatory characteristics of fish oil. *Chronic inflammation can wreak havoc on your body. Celiac, rheumatoid arthritis, Crohn’s, and Addison’s disease are just a few examples of how serious inflammation can get.

So I made some fancy, yet super simple marinaded Teriyaki Salmon for dinner. Combine the sweet and savory fish with a tossed salad of warm roasted sweet potato and onion with fresh spinach topped with sprouted pumpkin seeds (or any salad or veggie you like).

Just remember when shopping for fish always pick a “wild caught” fish. This is the equivalent to eating an organic fish as opposed to one bred in a fish farm.

Clean Eating Teriyaki Salmon

• 4 salmon fillets or steaks

• 1/2 cup low sodium soy sauce (gluten free) or Organic Raw Coconut Aminos

• 2 – 3 tbsp. honey or agave nectar

• 2 tsp. ground ginger or 1 tsp. fresh minced ginger

• 2 cloves garlic, minced

• 4 fresh basil leaves, roughly torn

• 3 sprigs cilantro

In a bowl, whisk the soy sauce or coconut aminos, honey, ginger, garlic, and herbs together. Rinse and pat the fish dry and place in a shallow bowl or sealable plastic bag. Pour the marinade over top. Set the fish in the fridge to marinade for at least 2 – 3 hours. Discard the marinade when done.

Heat a skillet with a little coconut oil. Place fillets in the hot pan and cook for 7 minutes per inch of thickness (measure at the thickest part of the fillet). You can flip them over about half way through to get a nice caramelized coating on both sides. Or place the fillets on some tin foil and cook on the grill for extra flavor.

Enjoy!