Ingredients
Equipment
Method
- Preheat your oven to 450°F and line a baking sheet with parchment paper or aluminum foil.
- Add your broccoli florets to the baking sheet with 1 Tablespoon of olive oil. Season with salt and pepper and roast for 15 to 20 minutes.
- Pat the salmon filets dry with a paper towel and season with salt and pepper.
- In a small bowl, whisk together the cold water and arrowroot starch. Set this mixture aside.
- Meanwhile, heat a small saucepan over medium-high heat and add the low-sodium soy sauce, fresh orange juice, rice wine vinegar, honey, sesame oil, ginger, and garlic. Bring the sauce to a quick boil. Once boiling, reduce heat to medium-low and whisk in the arrowroot starch water. Simmer for 3 to 4 minutes, making sure to continually whisk until the sauce has thickened. When finished, remove from the heat and set it aside.
- Once the broccoli is ready, remove the tray from the oven and push the broccoli on one half of the tray to make room for the salmon. Avoid broccoli overlapping or on top of each other. Place the seasoned salmon filets skin-side down on the baking tray and carefully brush about 1 Tablespoon of teriyaki sauce on top of each piece of salmon. Make sure they are evenly coated.
- Place the baking sheet back in the oven for 8 to 12 minutes, depending on how well done you like your salmon. For medium, only bake for 8 minutes, and for well-done, bake for closer to 12 minutes.
- Meanwhile, heat the edamame and brown rice according to the package direction.
- When the salmon is done, assemble your bowls with a base of brown rice. Add the grated carrot, sliced green onion, shredded red cabbage, and warmed edamame. Enjoy your meal.
Nutrition
Notes
You can use frozen salmon; thaw it overnight in the refrigerator, at room temperature for 6 hours, or in a warm water bath for 30 minutes (if using a cold bath, keep the salmon in a plastic bag). You can substitute white wine vinegar for rice vinegar. You can use white rice, coconut rice, or cauliflower rice instead of brown rice; quinoa is also an option. For soy sauce, you can use coconut aminos or tamari (gluten-free soy sauce). Pineapple juice works as a substitute for orange juice. Arrowroot starch can be replaced with tapioca flour (gluten-free) or cornstarch (not gluten-free). Store leftovers in individual airtight containers in the refrigerator for up to 4 days. Reheat everything in the microwave for 1 to 3 minutes or until warm.