Phase 1

Salmon Teriyaki

Name: Salmon Teriyaki
Prep time: 20 min
Cook time: 20 min
Yield: 1 Serving
Ingredients: 1 portion salmon; ½ bell pepper deseeded and sliced into 1cm thick slices; 2 tbsp IP Sesame Sauce; 1 tsp ginger, finely grated; 1 clove garlic, minced; 1 tbsp lime juice; zest of 1 lime; 1 cup konjac noodles prepared according to package directions (fettuccini or angel hair variety)

Check out this Phase 1 friendly Ideal Protein Recipe.

Prep: 20 Minutes
Cook: 20 Minutes
Serves: 1

Ingredients

1 portion salmon
½ bell pepper deseeded and sliced into 1cm thick slices
2 tbsp IP Sesame Sauce
1 tsp ginger, finely grated
1 clove garlic, minced
1 tbsp lime juice
zest of 1 lime
1 cup konjac noodles prepared according to package directions (fettuccini or angel hair variety)

Preparation

Preheat oven to 400F and line a tray with aluminum foil.
In a bowl, toss sesame sauce with salmon and pepper carefully in a bowl. Place on aluminum foil and bring up the sides of the aluminum foil to cover the salmon. Create a seal on the aluminum foil by folding the edges of the sides on each other. Bake for 12-15 minutes or until internal temperature reaches 140F at the thickest part of the salmon.
Carefully open the aluminum foil pack and drain the juices into a saucepan.
Set the oven to broil and return the salmon to the oven. Broil for 2-3 minutes or until the top is slightly caramelized.
Meanwhile, bring the saucepan with the salmon juices up to a simmer and add the ginger, garlic, lime juice and lime zest. Simmer for 1 minute. Stir in konjac noodles. Plate.
Remove salmon from oven and put on top of konjac noodles.

Tip: tap a step to mark it done.

Ideal Protein Recipes

Ingredients

Preparation