Oriental Salmon
Prep time
Cook time
Total time
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
Cuisine: Chinese
Serves: 4
Ingredients
- 4 Wild Salmon Fillets (skin on)
- Marinade:
- 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
Instructions
- 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.
Notes
I use an oven-friendly frying pan so I can transfer the salmon straight from the stove to the oven.
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