Ingredients:
Glaze:
2 Tablespoons coconut aminos
2 Tablespoons fresh squeezed orange juice
1 Tablespoon honey
1 teaspoon grated fresh ginger
½ teaspoon rice wine vinegar
¼ teaspoon sesame oil
Salmon:
4 salmon fillets (about 6 ounces each)
½ teaspoon salt
¼ teaspoon black pepper
1 Tablespoon olive oil
Directions:
Whisk coconut aminos, juice, honey, ginger, vinegar and sesame oil in small mixing bowl; set aside.
Season salmon with salt and pepper. Heat olive oil in medium nonstick skillet over high heat. Arrange salmon, skin side up, in skillet. Brush with glaze. Cook salmon 4 minutes or just until center is opaque. Carefully turn; brush with glaze. Cook 4 minutes more.
Remove salmon from pan to serving plate; cover and keep warm. Place remaining glaze in small saucepan. Simmer and stir until thickened and reduced to about ¼ cup. Spoon glaze over salmon.
Makes 4 servings
This recipe was inspired in whole or in part by TLC
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