Salmon fillets glazed with a lightened homemade teriyaki sauce — tamari, rice vinegar, sesame oil, ginger, and garlic — pan-seared until caramelized, served alongside tender sautéed bok choy. A 25-minute dinner that is naturally gluten-free, dairy-free, and very low in carbs.
In a small bowl, whisk together tamari, rice vinegar, erythritol, minced garlic, and grated ginger to make the teriyaki glaze.
Pat the salmon fillets dry with paper towels. Pour half of the glaze over the salmon and let marinate for 5 minutes.
Heat sesame oil in a large non-stick skillet over medium-high heat. Add the salmon skin-side down and sear for 3–4 minutes until golden.
Flip the salmon, pour the remaining glaze over the top, and cook for 2–3 more minutes until cooked through (internal temperature 145°F / 63°C).
Remove the salmon. In the same pan, add the bok choy cut-side down. Cook for 2–3 minutes per side until tender and slightly caramelized.
Plate the bok choy, top with salmon, drizzle any pan juices over the top, and garnish with sesame seeds.
This meal has a minimal glycemic impact — carbs come from the teriyaki glaze. The omega-3s in salmon also have anti-inflammatory benefits that support insulin sensitivity. Use your usual dosing method agreed with your care team to determine your bolus, keeping in mind that protein and fat may cause a slight delayed rise 2–3 hours after the meal. Log this meal and your post-prandial readings in your journal.
