Recipes

Ingredients

1. 40 g Alfalfa Sprouts
2. 40 g Baby Spinach
3. 1 tbsp Coriander (fresh)
4. 40 g Cucumber (sliced)
5. 60 g Red Cabbage (sliced)
6. 240 g Salmon Fillets (2 x 120g fillet)

Instructions

1. In a bowl, combine garlic, ginger, tamari, lemon juice, flaxseed oil, monk fruit sweetener, and salt and pepper. *See notes.
2. Heat a pan on medium to high heat with olive oil. Place salmon fillets skin side down to cook for 3-4 minutes until skin is crisp.
3. Pour a tablespoon of teriyaki sauce on each salmon fillet, then turn over to cook the other side for approx. 3 minutes.
4. While salmon is cooking, in a separate pan add a dash of olive oil, red cabbage and salt. Sauté for cabbage for 4 minutes.
5. In two bowls, assemble baby spinach, sliced cucumber, alfalfa sprouts and sautéed red cabbage. Place a salmon fillet in each bowl.
6. To serve, drizzle the remaining teriyaki sauce over the top. Garish with sesame seeds and fresh coriander.