Grilled Teriyaki Salmon Bowls (Paleo + Whole30) #dinner #lunchsalmon

Can’t stop, won’t stop preparation this summer! These grilled dish salmon bowls mix 2 of my favorite things into one delicious bowl! This grilled dish salmon is Paleo and Whole30, created gluten-free, dairy-free, soy-free and refined sugar-free. This bowl is a straightforward and healthy summer dinner crammed with healthy fats and veggies!

I grew up ingestion tons of dish chicken and cut. My female parent is from Hawaii and intrinsically conjointly grew up ingestion many dish. the matter is that ancient dish sauce is choked with sugar and conjointly soy. to create our sauce Paleo and Whole30 friendly, we have a tendency to use coconut aminos and dates to sweeten. The band of those flavors with ginger and garlic is simply right!
Grilled Teriyaki Salmon Bowls (Paleo + Whole30) #dinner #lunchsalmon
Also try our recipe Chicken Bacon Ranch Baked Penne #dinner #pastarecipe


  • 4 fillets salmon (of about equal size)
  • For the teriyaki sauce:
  • 1/2 cup coconut aminos
  • 2 dates, pitted and soaked in warm water for 10-15 minutes then drained
  • 1.5 tsp apple cider vinegar
  • 1 tsp fresh ginger, grated on a microplane
  • 1 tsp garlic powder
  • For the rest of the bowls:
  • 1 lb green beans, trimmed
  • 1/2 bunch asparagus, bottoms trimmed and cut into 1 inch pieces
  • 1 tbsp avocado oil
  • Sea salt and pepper
  • 4 cups greens
  • 1 cup cauliflower rice or white rice (cauli rice for Whole30)
  • 1/4 cup green onion, chopped (optional garnish)
  • 1 tsp sesame seeds (optional garnish)


  1. Heat grill to medium-high heat, and oil grill grate. On a Traeger, heat to 400° Fahrenheit. 
  2. Cut veggies and place on a grill pan. Drizzle with avocado oil and season with sea salt and pepper to taste.  Set aside.
  3. Place all of the sauce ingredients in a blender or food processor and run continuously to combine all the ingredients until smooth. Stop to scrape sides down as needed and restart. 
  4. Place sauce in a small sauce pan and heat over low heat, stirring occasionally, while the rest of the meal cooks. 
  5. Season salmon with salt and pepper and place flesh side down on the grill. Grill for 8 minutes and carefully flip. Cook until salmon is done, about 6 more minutes. Add the veggies to the grill at the same time as the salmon. Toss them around when you flip the salmon. 
  6. After you flip the salmon, heat up cauliflower rice (or white rice). To cook cauliflower rice, just heat up in a skillet with a little oil and season to taste with salt and pepper.   
  7. Once salmon is done, carefully remove salmon and veggies from grill.
  8. Assemble your bowls. Add a base of greens, cauliflower or white rice, your salmon, veggies, and drizzle sauce over everything. Garnish with green onion and sesame seeds. Enjoy! 

Read more our recipe BBQ Chicken Tostadas #dinner #recipe

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