Wild pink salmon teriyaki bowl

We at Paleo HQ were craving a delicious teriyaki meal, so we set out to make our own soy-free teriyaki sauce: our Executive Chef Prapat starts by slowly dehydrating mushroom, anchovy, tomato, and other vegetables for a few weeks to get that delicious umami base. The sauce is then finished by cooking on low heat with kombu broth and fermented for another 7 days, and finally finished with a bit of fresh ginger, garlic, chili, raw honey, and Red Boat Fish Sauce. The sauce is used to glaze our wild Alaskan pink salmon, which is then roasted and served on a bed of zucchini noodles, roasted broccoli, red onion, and avocado. A super delicious lunch or dinner. Give it a try! Ingredients: Wild Alaskan pink salmon, zucchini, garlic, ginger, chili, onion, tapioca starch, broccoli, radish, extra virgin olive oil, salt, pepper, sesame seeds, coconut cooking oil, avocado, Red Boat Fish Sauce, tomato, shiitake mushroom, anchovies, balsamic vinegar, raw unprocessed honey.