Ingredients

The following ingredients have 2 Servings
  • 2 3 oz. salmon fillets
  • 2 tsp sesame seeds ((optional))
  • 1/4 cup coconut aminos (Gluten Free soy sauce)
  • 1 tbsp. rice vinegar
  • 1 tbsp. tapioca flour
  • 1 tbsp. coconut sugar
  • 1/2 tsp. garlic powder
  • 1/4 tsp. ground ginger
  • 3 tbsp Sriracha
  • 1/2 cup Greek yogurt

Instruction

  • Preheat the oven to 375 F. Prepare a medium cast iron skillet by lightly spraying with cooking spray.
  • Heat a small saucepan to medium-high heat. Add the soy sauce, rice vinegar, sugar, garlic powder, and ground ginger. Stir to combine and bring to a simmer.
  • Next add 1/8 cup of water (can add up to 1/4 cup) then whisk in the tapioca flour until thickened and fully combined.
  • Place the salmon fillets on the skillet, skin side down. Pour the sauce over the salmon, coating it generously. Bake at 375 F 20 minutes until flaky.
  • While the salmon is baking, mix the ingredients for the Sriracha sauce together in a bowl. Transfer to a plastic sandwich bag.
  • When the salmon is done, cut a corner off the end of the plastic sandwich bag and drizzle the sauce over the salmon. Sprinkle with sesame seeds and eat!