Japanese Teriyaki Salmon with Green Beans and Carrots
A glossy ginger-garlic glaze clings to skillet-seared salmon, with crisp-tender green beans and sweet carrots. Lime wedges bring a bright finish.
Fits Celiac, Pregnancy, Dairy-free and 5 more diets
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Ingredients
- 170 g salmon fillet, skin removed
- 120 g green beans, trimmed
- 1 carrot, cut into thin matchsticks
- 1 tbsp gluten-free tamari
- 1 tsp maple syrup
- 1 tsp fresh ginger, finely grated
- 1 clove garlic, finely grated
- 1 tbsp olive oil
- ½ lime, zested and cut into wedges
Method
- Whisk tamari, maple syrup, ginger, garlic, and lime zest together.
- Heat oil in a skillet; cook beans and carrots until tender-crisp.7 min timer
- Add salmon and glaze; cook, turning, until browned and opaque.10 min timer
- Spoon remaining glaze over the salmon and serve with lime wedges.
Why it works
- Celiac disease: Gluten-free tamari seasons the salmon, with no wheat, barley or rye ingredients.
Celiac check: watch for hidden gluten in soy sauce, stock, malt vinegar and seasoning blends, and oats that aren’t certified. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
Cooking for more than one diet?
Add everyone you cook for, with their allergies, diets and ages. Gluten checks this recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free to start.
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This recipe also fits: Pregnancy recipes, Dairy-free recipes, Alpha-gal recipes, Heart health recipes, Gluten-free recipes, Crohn’s and colitis recipes, High cholesterol recipes, One pan recipes, Quick recipes, Gluten-free dairy-free recipes, Gluten-free Asian recipes.