| 7 | 20 | 381 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 15 min | 2 |
| 4 tbsp | Apple cider vinegar |
| 2 fillet (170g) | Atlantic salmon, wild |
| 1 tbsp | Coconut aminos, Coconut Secret |
| 1 tbsp | Coconut oil |
| 1 tsp minced | Ginger root |
| 2 tbsp | Honey |
| 2 tsp | Wasabi powder |
1. Preheat oven to 425 degrees.
2. In a small sauce pan stir together white wine vinegar, honey, coconut aminos, ginger root and wasabi powder.
3. Bring to a boil and reduce to simmer for 6-8 minutes, or until thickened, stirring occasionally. Set aside.
4. In a large oven-proof skillet, melt your coconut oil on high. Sear the salmon skin side up for about 3 minutes.
5. Turn the fillets, and pour on half the glaze. Place the skillet in the oven for 4-6 minutes, depending on the thickness of the fillet , and your desired done-ness.
6. When cooked, remove the fish from the oven, and pour over the reserved glaze.
Salmon
is a great source of protein and Omega 3 fatty acids!
| Meat | 1.9 |
