1large salmon filetor two small about the same size
1bok choysliced lengthwise
In a small bowl mix the Teriyaki sauce, soy sauce, ginger and garlic pour all but 4 tbsp of the marinade over salmon and let it marinade for 30 minutes in the refrigerator. Keep the reserved marinade for the bok choy.
Preheat the oven to 350F
Take the salmon filet out of the marinade and arrange on a baking sheet together with bok choy. Brush the teriyaki marinade over bok choy and bake in the oven for 20 minutes.
While the salmon and the bok choy are cooking, put the marinade in a small saucepan and bring to a boil. Set aside
Take the salmon and bok choy out of the oven, remove the bok choy to a serving plate. Change the oven setting to a broil/grill and move the oven rack closer to the element, then broil the salmon for 1-2 minutes for a caramelised top, watch closely!
Take the salmon out of the oven and brush additional marinade over the salmon and bok choy, sprinkle with sliced green onions and sesame seeds.
Serve immediately with rice, noodles or on it's own for a low carb dinner.
1/3cupchopped red onionrinsed under water and drained
1avocadopeeled and diced
1Tbspfresh lime juice
Salt and pepperto taste
For the salmon:
In an 11x7-inch baking dish whisk together olive oil, lime zest, lime juice, garlic and season with salt and pepper to taste (a fair amount of each). Place salmon in baking dish, cover and allow to marinate in refrigerator 15 - 30 minutes, then flip salmon to opposite side and allow to marinate 15 - 30 minutes longer. Preheat a grill over medium-high heat during last 10 minutes of marinating.
Brush grill grates with oil. Place salmon on grill and grill about 3 minutes per side or until just cooked through (turn carefully as the salmon will be fragile).
For the coconut rice:
While salmon is marinating prepare coconut rice. In a medium saucepan bring coconut water, coconut milk, rice and salt to a full boil. Cover and simmer until liquid has been absorbed (there may be just a little bit of excess liquid in center which you can drain off), about 20 minutes. Fluff with a fork, then let rest 5 minutes.
For the avocado-mango salsa:
While the salmon is grilling prepare salsa. In a medium bowl toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil and coconut water. Season with salt and pepper to taste.
Serve salmon warm with coconut rice top with avocado mango salsa.