Asian Glazed Salmon

• Gluten free

• Seafood

  • 1 1/2 lb Salmon

• Produce

  • 2 cups Broccoli florets
  • 2 stalks Celery
  • 1 tbsp Cilantro, fresh
  • 1 cloves Garlic
  • 2 tsp Ginger
  • 1 Red or yellow bell pepper
  • 1 Shallot, large

• Condiments

  • 1 2 tablespoons cup Honey

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1/2 tsp Sea salt
  • 1 tsp Sesame seeds

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 1/2 tsp Sesame oil

• Nuts & Seeds

  • 2 cup Coconut aminos

• Dairy

  • 1 tbsp Ghee

Found on ahealthylifeforme.com

Description

Ingredients

• 2 cup coconut aminos
• 2 tablespoons cup honey
• 1 cloves garlic, minced
• 2 teaspoon freshly grated ginger
• ½ teaspoon sesame oil
• 1 tablespoon ghee
• 1 tablespoon olive oil
• 1½ 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
• 1 teaspoon sesame seeds
• 1 tablespoon fresh cilantro, chopped

Directions

• In a small bowl whisk together coconut amino, honey, garlic, ginger, and sesame oil
• 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