Ingredients

The following ingredients have 2 Servings
  • Tbsp avocado or olive oil:
  • (4-6oz) salmon filets (thaw if frozen):
  • 1 tsp cornstarch (or arrowroot)
  • 1 Tbsp water
  • 1/2 Tbsp olive oil or avocado oil
  • 1/2 tsp fresh ginger, minced
  • 1 clove garlic, minced
  • 4 Tbsp low-sodium gluten free tamari (see notes)
  • 2 Tbsp honey
  • 1 Tbsp rice vinegar
  • 1/4-1/2 tsp toasted sesame oil
  • 1/4-1/2 tsp pepper
  • 1 Tbsp sesame seeds
  • 1 Tbsp sliced green onion (optional)

Instruction

  • FOR THE GLAZE:
  • In a small bowl, whisk together cornstarch (or arrowroot) with 1 Tbsp water. Heat olive oil in a saucepan over medium heat. Add ginger and garlic and cook 1-2 minutes, or till fragrant. Add tamari (or soy sauce or coconut aminos), honey, vinegar, sesame oil, and pepper and cornstarch/water mixture. Stir over medium heat 3-5 minutes, or until thickened. Set aside.
  • SALMON:
  • While you’re working on the glaze, heat 1 Tbsp oil in a saute pan over medium heat. Add salmon and cook 4-5 minutes per side, or until cooked through.
  • TO SERVE:
  • Drizzle salmon with glaze, sprinkle with sesame seeds, and garnish with sliced green onion or cilantro, if desired.