Teriyaki Salmon


1 teaspoon fresh ginger peeled and minced

1 clove garlic peeled and minced

1 1/2 tablespoon soy sauce (coconut aminos can be substituted)

1 teaspoon coconut sugar

1 teaspoon apple cider vinegar

4 teaspoons grape seed oil (divided)

12 ounces wild caught salmon fillets (about 2 fillets)

1 green onion thinly sliced

1/2 teaspoon sesame seeds

In a 9" X 9" baking dish, whisk together the ginger, garlic, soy sauce, coconut sugar, apple cider vinegar and two teaspoons of the grape seed oil (reserve two teaspoons for later).

Place salmon fillets on the marinade, then turn to coat both sides.

Cover and marinate in the refrigerator for 20 minutes to 1 hour.

Heat a large skillet over medium heat, then add the remaining 2 teaspoons of grape seed oil.

You may need more oil if you have a pan that food sticks to.

Add salmon to the pan, skin side down.

Cook salmon 2 minutes, then pour the marinade over the fish.

Cook salmon until opaque half way up the fillet, then turn and cook for 3 to 4 minutes.

Serve salmon with sauce spooned on top, then sprinkle with green onion and sesame seeds, if desired.
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