Sometimes you just want the saltiness and full bodies of oriental flavouring. This dish does all that but without the addition of soy sauce.
Recipe type: Main
- 4 Wild Salmon Fillets (skin on)
- 2 tablespoons organic tamari soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoons xylitol
- 2 cloves garlic, pressed
- 1 tablespoon grated fresh ginger
- 1 tablespoon sesame seeds
- 4 green onions, thinly sliced
- 1 lime juice & zest
- Honey & Ginger Glaze
- 2 tablespoons honey
- 1 teaspoon organic tamari soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon grated fresh ginger
- ½ teaspoon sesame seeds
- Place all marinade ingredients in a blender and whizz to combine
- Place the salmon fillets in a shallow dish cover with the marinade and leave for at least 20 minutes or overnight
- Combine all the glaze ingredients together in a serving bowl
- Preheat your oven to 400F/200C
- Heat some coconut oil in a shallow frying pan and once hot add the salmon fillets skin side down, fry till the skins are brown and crispy
- Transfer to your preheated oven for 5-10 minutes, until the salmon fillets are cooked through.
- Serve immediately with a drizzle of the glaze, some lemon garlic broccoli or a pile of salad.
I use an oven-friendly frying pan so I can transfer the salmon straight from the stove to the oven.