Asian Glazed Salmon
Super easy Asian Glazed Salmon is not just delicious, healthy but is ready in 25 minutes. Crunchy fresh vegetables and omega rich Salmon coated in a salty sweet asian sauce makes the perfect weeknight dinner. This recipe is gluten-free, dairy free, paleo and whole 30 friendly and loaded with superfoods.
Servings: 4
Ingredients
Marinade:
- 2 cup coconut aminos
- 2 tablespoons cup honey
- 1 cloves garlic minced
- 2 teaspoon freshly grated ginger
- 1/2 teaspoon sesame oil
Salmon:
- 1 tablespoon ghee
- 1 tablespoon olive oil
- 1 1/2 pound salmon {I used sockeye}
- 2 cups broccoli florets
- 1 red or yellow bell pepper trimmed and sliced thinly
- 2 stalks of celery trimmed and diced
- 1 large shallot trimmed and diced
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
Topping:
- 1 teaspoon sesame seeds
- 1 tablespoon fresh cilantro chopped
Instructions
Marinade:
- In a small bowl whisk together coconut amino, honey, garlic, ginger, and sesame oil
Salmon
- Preheat oven to 400°
- Melt ghee and olive oil in a heavy oven safe skillet over medium high heat.
- Add broccoli, bell pepper, celery and shallot to pan. Stirring to cook evenly. I cooked mine 5 minutes, You want your vegetables still crisp, not soft and mushy. When you can pierce broccoli stems with fork use a spoon remove your vegetables from the skillet and set aside on plate.
- Add salmon {if salmon has skin place skin side down} to skillet and pour marinade over top.
- Place pan in oven and cook for 8 minutes. Remove pan and add vegetables back into pan lightly pushing vegetables into the marinade. Place back in oven and cook an additional 7 minutes. Remove and let cool a few minutes before serving.
- Top with sesame seeds and fresh cilantro