I’ve been told many times by my guests that this is the best salmon they have ever eaten. Given how nourishing this dish is and how fast it is to make, this is a total winner by all accounts.
You can use any other fish as long as it’s a fatty fish, always wild, never farm-raised. Don’t be scared by the copious amount of red onions; they will well complement the meal. They also offer great medicinal properties; rich in sulphur, onions and garlic help with liver detoxification and support estrogen metabolism.
- 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.