Ingredients
- 2 personal sized pieces of salmon, skinless
- ½ cup low sodium tamari
- ½ cup coconut aminos
- 1 tbsp honey
- 4 cloves garlic, minced
- 1 thumb piece of ginger, peeled and grated
- Chili flakes (optional)
Preparation
- Preheat oven to 450ºF.
- In a small baking dish, combine tamari, coconut aminos, honey, garlic, ginger an optional chili flakes. Whisk until combined.
- Add salmon pieces, turning to coat. Allow to marinate for 10-20 minutes.
- Turn the salmon once more and cover dish with foil.
- Bake in the oven for 10 minutes.
- Serve poached salmon alongside a bed of brown rice and steamed bok choy.
- Drizzle teriyaki sauce over everything and indulge.
Recipe by: Shaunna Leinster – Culinary Nutritionist
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