Teriyaki Salmon (GF)

February 12, 2017

This simple, flaky and flavorful salmon dish is super easy to whip up. Delish!

*Anti-cancer *Heart Health *Gastrointestinal Health

Ingredients

Salmon

2 salmon filets

1 Tablespoon and 1 teaspoon gluten-free tamari or gluten free soy sauce

1 teaspoon rice vinegar

2 teaspoon coconut sugar

1 Tablespoon kirin (rice wine)

1 Tablespoon fresh cilantro, chopped

Salt and pepper to taste

Grilled onions

1 white onion, sliced thinly

1 Tablespoon grass-fed butter

Salmon

1In a large plastic bag or bowl, whisk together the tamari, rice vinegar, coconut sugar and kirin and cilantro.

2Add salt and pepper to taste.

3Put salmon in plastic bag or bowl and let marinate for 1 hour in the fridge.

Onions

1In a seperate pan, melt butter or ghee.

2Add onions and sauté until slightly brown.

3Remove from pan and pour mixture with salmon over medium heat.

4Let cook for about five-seven minutes.

5Serve with fried rice, brown steamed rice and sauteed vegetables, or your favorite side.

I always use Wild Caught salmon as it is the least toxic and most flavorful.

Feel free to saute broccoli and zucchini with onions.

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