Easy Thai Salmon
Author: Magdalena Wszelaki
Serves: 4-6
- 2 pounds wild salmon filets
- grated rind of 1 lime
- 4 tablespoons sesame seeds
- 3 tablespoons coconut aminos (this is to replace soy sauce)
- 2 tablespoons lime juice
- 2 tablespoons fish sauce (recommended brand)
- 2 tablespoons toasted sesame oil
- 1 tablespoon freshly grated ginger
- ½ medium red onion, sliced thinly in half rings
- 3 garlic cloves, minced
- Preheat oven to 350F.
- Place salmon (skin down) in an oiled glass baking form.
- Zest the lime to a mixing bowl and add all the other ingredients.
- Pour them over the salmon.
- Cover with aluminum foil but don’t let it touch the salmon.
- Bake till salmon is just cooked (or it will get dry and hard), about 15 minutes.
- Slice the salmon into individual portions and serve over buckwheat or brown rice.
Inspired by “Nourishing Traditions” by Sally Fallon
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/easy-thai-salmon/
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