What to Make This Weekend: An Epic Teriyaki
You’re going to want to slather this homemade teriyaki sauce on everything.
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With its sweet, gingery flavor, teriyaki sauce has always been a personal favorite. But most bottled sauces contain preservatives, gums and a whole lot of refined sugar.
Enter our clean version of teriyaki, found in our Salmon Teriyaki with Broccoli. If you haven’t given this recipe a try yet, here’s why you should.
It’s a full meal that you can pull off in 30 minutes from start to finish – but the real genius is the sauce itself. Our brilliant culinary nutritionist Beth Lipton recreated this popular sauce with just six ingredients, most of which you probably already have on hand: garlic, ginger, coconut aminos, OJ, honey and arrowroot.
It’s allergen-friendly: the sauce is paleo and gluten-free. It doesn’t contain any refined sugar – just a squeeze of honey, which you can adjust to your preference. Personally, I love the orange notes, so when I make it, I tend to amp that up with even more orange juice than the recipe calls for.
Don’t feel like salmon tonight? No problem. The star of the show is the sauce. Make a double batch this weekend, store it in the fridge and use it all week on chicken, tofu or even just a side of mixed mushrooms. While the entire recipe takes 30 minutes, you can whip up the sauce alone in just 10 minutes (follow Step 2 of the recipe). And in my opinion, that’s time well spent.
Try it this weekend, and let us know if you love it as much as we do!
Lemon Salmon Patties with Sauce Verte