I don’t know anyone who doesn’t love salmon teriyaki. It’s a sweet and delicious Japanese favorite, and most kids will love it. This is a great main course to serve with brown rice and some baby bok choy or steamed spinach.
Note: This is one of the posts that got nuked when I moved my blog after I got deplatformed – I will be updating this recipe eventually. Thanks for your patience.
The problem with salmon teriyaki in a restaurant is that the sauce is sweetened with high-fructose corn syrup or sugar, and usually contains MSG, which is a neurotoxin. This recipe is made with honey instead of sugar and there is no MSG.
I try to eat seafood 3-5 times per week.
In a comprehensive analysis of human studies, Harvard School of Public Health professors Dariush Mozaffarian and Eric Rimm calculated that eating about 2 grams per week of omega-3 fatty acids in fish, equal to about one or two servings of fatty fish a week, reduces the chances of dying from heart disease by more than one-third.
Eating fish once or twice a week may also reduce the risk of stroke, depression, Alzheimer’s disease, and other chronic conditions. (Source: Harvard School of Public Health
This recipe is not GAPS legal.
Equipment Needed for This Recipe