Salmon Teriyaki Bowls

A bowl like this is proof that whole-food eating can be vivid and satisfying. It is a home version of the kind of bento you might order out, at a fraction of the cost. The teriyaki is rebuilt from coconut aminos and maple instead of soy and sugar, so the flavor is every bit as good. Building the bowl, the fish, the greens, the color, is itself an act of care.

The salmon is the medicine here. Cold-water fish is a source of omega-3 fats, studied for how they help balance the inflammatory response, and salmon is also a source of selenium, which is involved in thyroid hormone conversion and antioxidant defense. Both matter when you are guiding an Autoimmune condition toward Remission. The broccoli, cabbage, and carrot add fiber and polyphenols that feed a healthier gut community.

Source wild salmon if you can, and honor the fish that is feeding you. Then build the bowl with some care: the pink of the salmon, the green of the broccoli, the red cabbage, the avocado. Eating something this beautiful, slowly and with attention, is part of how the meal serves you.

Ingredients

Sauce:

• 1/4 cup coconut aminos
• 1 tablespoon extra virgin olive oil
• 1/2 tablespoon maple syrup
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon fresh ginger, minced
• 2 cloves garlic, minced

Bowls:

• 1/2 pound salmon
• 1 head broccoli, chopped
• 1/2 tablespoon coconut oil
• Sea salt to taste
• 1 cup cooked cauliflower rice
• 1 small avocado, sliced
• 1 cup shredded red cabbage
• 1/2 cup shredded carrot
• 2 stalks green onion, sliced
• 1 small lime, quartered

This recipe is already free of soy and refined sugar; the teriyaki is rebuilt from coconut aminos and maple syrup, so there is no soy sauce or tamari to swap. Serve over cauliflower rice rather than grain rice, which is off-limits on strict AIP. The source recipe is fully AIP-compliant as written. For a make-ahead batch of this sauce you can keep on hand all week, see AIP teriyaki sauce.

Method

• Whisk the coconut aminos, olive oil, maple syrup, apple cider vinegar, ginger, and garlic into a sauce. Pour a quarter cup of it over the salmon and marinate, refrigerated, for 30 minutes. Reserve the rest for dressing the finished bowls.
• Heat the oven to 425F. Set the salmon skin-side down on one half of a sheet pan. Toss the broccoli with coconut oil and sea salt and spread it on the other half.
• Roast for 15 to 20 minutes, until the salmon flakes easily and the broccoli is tender at the edges. (verify - source figure)
• Warm the cauliflower rice. Build two bowls with the rice, salmon, broccoli, avocado, red cabbage, carrot, and green onion.
• Spoon the reserved sauce over each bowl and finish with a squeeze of lime.

*Adapted from acleanplate.com*