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Honestly, we don’t need much of an excuse to eat fish with any meal, breakfast, lunch or dinner, in my family. However, there is something about the warmer weather that brings about more seafood dishes at our house. That combined with my love for Asian-inspired flavors is where this maple teriyaki salmon derives from. Note: As an optional AIP reintro, you could add ½ teaspoon toasted sesame oil to the glaze recipe.
- 1 lb salmon (about 2-3 fillets)
- Sea salt to taste
- FOR THE GLAZE:
- ½ cup coconut aminos
- 1 ½ - 2 teaspoons orange juice
- ⅓ - ¼ cup maple syrup
- 1 tablespoon apple cider vinegar
- 2 teaspoons garlic, minced/crushed
- 1 teaspoon ginger, minced/crushed
- Pinch of sea salt
- ½ teaspoon arrowroot flour
- OPTIONAL GARNISH:
- Green onion, chopped
- Combine all glaze ingredients minus the arrowroot flour in a saucepan.
- Whisk to combine and bring to a boil.
- Quickly reduce to a simmer and allow to reduce approximately 5 minutes.
- Add arrowroot, stirring slowly until sauce begins to thicken.
- Remove from heat & set aside to cool.
- While the sauce cools, prepare salmon and season with sea salt as desired.
- Place in an airtight bag or container with about ⅓ of your cooled teriyaki to marinate for 30 minutes in the refrigerator (optional: marinate overnight).
- Heat oil in a large skillet over medium-high heat. Add marinated salmon to pan.
- Cook 3-5 minutes on both sides, depending on desired doneness. (Cooked temperature for salmon is 145°).
- Pour over more of your sauce as desired (I like to set some aside to use as a dipping sauce while I eat - totally optional!).
- Serve with your favorite side(s) and enjoy!