Ingredients

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

Teriyaki Sauce

• 1 clove Garlic (crushed)
• 1 tsp Ginger (fresh, grated)
• 50 ml Tamari
• 1 tbsp Lemon Juice
• 2 tsp Flaxseed Oil
• 2 tsp Extra Virgin Olive Oil
• 1 tsp Monkfruit sweetener or erythritol
• 1 tsp Sesame Seeds
• 2 g Salt and Pepper (to season)

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.