Ingredients:
1 scallion, minced
2 Tablespoons coconut aminos
1 Tablespoon rice vinegar
1 Tablespoon honey
1 teaspoon minced fresh ginger
1 pound center-cut salmon fillet, skinned and cut into 4 portions (ask your local butcher to do this for you)
1 teaspoon toasted sesame seeds, (see Tip)
Directions:
Whisk scallion, aminos, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 Tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.
Preheat broiler. Line a small baking pan with foil and lightly coat with oil.
Transfer the salmon to the pan, skinned-side down (discard the marinade). Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.
Makes 4 servings
** To toast sesame seeds, heat a small dry skillet over low heat. Add seeds and stir constantly, until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.
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