Teriyaki Salmon or Trout

This Teriyaki Salmon or Trout obviously doesn’t use authentic teriyaki sauce, since it is packed full of sugars. But I’ve tried to replicate the teriyaki flavour using tamari soy (coconut aminos can be used if preferred) white wine and stevia glycerite to give it some sweetness and add a bit of that thick consistency. Please be very careful with your stevia glycerite and don’t add too much, or it will give an odd taste which will spoil and overpower the taste of the fish and other ingredients.

Also take care not to overcook the fish or it will become very dry. The correct way to serve salmon or trout is very slightly underdone and I would definitely prefer it to be on the side of underdone rather than overcooking it.

I served this fish with my Chilli Asian Broccoli which is an easy and simple side to have with this Teriyaki Salmon or Trout. Although the broccoli is pictured here with the trout, the nutritional info is for the trout only!

 

Teriyaki Salmon or Trout – Serves 6

 

6 salmon or trout fillets

1/4 cup tamari soy sauce (can sub with coconut aminos)

1/4 cup white wine

5 drops stevia glycerite

Optional 1 tsp sesame seeds to garnish

 

Combine tamari, wine and stevia glycerite. Put fish in a bowl or container and pour over marinade. Cover and marinate overnight.

Grill fish under the griller, basting frequently with the marinade. Cook skin side up until crispy then turn and cook other side until cooked and nicely coloured.

Garnish with optional sesame seeds.

Nutritional Info:

Cals – 136.8

Fat – 5.5g

Protein – 18.3g

Total Carbs – 1g

Fibre – 0.1g

Sugars – 0.1g

Net Carbs – 1g

 

 

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