Soy Ginger Salmon

Ingredients:

• 3 tablespoons coconut aminos

• 1 tablespoon rice vinegar

• 2 garlic cloves minced

• 2 teaspoons ginger root finely grated

• 1 teaspoon honey

• 1/2 teaspoon garlic chili paste, or sriracha, or 1/4 teaspoon red pepper flakes

• 1 pound skin-on salmon cut into 3 equally sized portions

• 2 teaspoons olive oil

• green onion thinly sliced

• toasted sesame seeds

Utensils:

• cast iron skillet

• tongs

• zester/fine grater

• small sauce pan

• whisk

• basting brush

Instructions:

1. prepare ingredients

2. place an oven rack in the center of your oven and preheat to 425°F

3. place a large cast iron skillet on the stove over high heat and allow it to heat for at least 10 minutes; you want the pan screaming hot or the salmon will stick to it

4. get a small sauce pan and add 3 tbsp of coconut aminos

5. add 1 tbsp of rice vinegar to the pan

6. add 2 mined garlic cloves to the pan

7. add 2 tsp of grated ginger to the pan and whisk together

8. place pan over medium-high heat until it begins to simmer then remove from heat and add 1 tsp of honey and 1/2 tsp of garlic chili paste and whisk together

9. drizzle the salmon with 2 tsp of olive oil and rub it all over so its evenly coated in oil

10. place the salmon, skin side up, on the hot skillet and allow it to cook for 3 minutes, completely undisturbed, until the salmon forms a nice crust and it turns opaque on the sides

11. use tongs to flip the salmon so it's skin side down and brush about 1/2 the sauce onto the tops of the salmon

12. place the skillet immediately into the oven at 425°F for 6 minutes; salmon will appear undercooked but will finish cooking as it rests

13. remove salmon from the oven and allow it to rest 4-5 minutes

14. sprinkle salmon with sliced green onion and toasted sesame seeds for serving

When you are ready for serving lay salmon over a bed of preferred rice and add more sauce if you desire.