Ginger Salmon

• 2 5 oz salmon filets, skin on
• 1 Tbsp buckwheat honey
• 1 Tbsp rice wine vinegar
• 4 Tbsp coconut aminos
• 2 tsp green onions
• 1/2 tsp ground ginger
• 1 Tbsp ginger
• 1/2 tsp fine sea salt
• 2 Tbsp olive oil

Mix honey, vinegar, coconut aminos, salt, gingers and green onions in a dish deep enough to marinate the salmon.  Mix well, add in salmon, making sure to rub marinade on all sides.

Lay flesh side down in marinade, cover with plastic wrap and marinate in refrigerator for at least 2 hours.

Once you are ready to cook the salmon, add 2 Tbsp oil to your baking pan.  Place pan with oil in cold oven, then preheat to 375’F.  Let oil heat up about 10 minutes.

When the oil is hot, add salmon into pan skin side down.  Be careful, it will sizzle.

Return pan to oven, cook 15-20 minutes, until your desired doneness.

While the salmon is cooking in the oven, pour the remaining marinade into a small saucepan.  Bring to a boil ,stirring frequently.  Lower the heat, reduce 5 minutes, until it becomes thick and coats the back of a spoon. 

Serve drizzled with the cooked down marinade.

Enjoy!