This was an impromptu dinner that we threw together, and it turned out GREAT. It’s technically whole 30 complaint but could be spiced up with coconut jasmine rice if you’re not doing whole 30.

Ingredients:

• 1 lb salmon
• 1/2 cup coconut aminos or soy sauce
• 2 tbsp rice vinegar
• 2 tbsp toasted sesame oil
• 2 tsp fish sauce
• 4 cloves garlic, minced
• 1.5 inch fresh ginger, peeled and grated
• 2 tsp hot sauce or sriracha
• cooked cauliflower rice
• roasted broccoli
• Sesame seeds for topping.

Instructions

1. Preheat oven to 425° F. Place baking sheet in the oven while oven preheats.
2. Meanwhile, cut salmon into 1 inch cube.
3. Combine coconut aminos, rice vinegar, toasted sesame oil, fish sauce, garlic, ginger, and hot sauce. Set aside half. Toss the other half with the cubed salmon.
4. When pan is hot, remove from the oven and place your salmon on it skin side down.
5. Bake for 8-10 minutes or until 140-145°F internal temp.
6. While the salmon cooks, whisk 1 tsp arrowroot starch (or cornstarch) into the reserved sauce. Heat the sauce over medium heat in a small sauce pan until it simmers and begins to thicken. Make sure to stir so it doesn’t burn. Should only take 1-2 minutes. Turn off the heat and set aside.
7. Serve over cauliflower rice with broccoli and top with sauce and sesame seeds.
8. Enjoy!