Normally Bubba doesn't care for salmon so I've been racking my brain to find something so deliciously Asian that he can't help but like it. I also took the liberty of removing the skin from his piece of salmon and turned out that was most of the problem right there, just couldn't appreciate a nice crispy piece of salmon skin. So, if someone at your table is complaining, try removing the skin and see if that helps them (it's a texture thing).
This was just a great quick and easy dinner and while the salmon was marinating I roasted some broccoli to go with it. I almost thought about making Tamari Broccoli but even I managed to realize that was a bit overboard. Balance, balance, balance people!
Oh, and coconut sugar is my new favorite thing BECAUSE it's pretty much the brown sugar substitute of the P10 party! So I gotta say you do want to use coconut sugar instead of just any sweetener 'cause you wanna get that awesome brown sugar/tamari thing going on.
Or, you could serve this nummy piece of fish over a bed of cool crisp greens and add a sliced avocado. Shoot, now I gotta go make this again so I can try that....
4 pieces of salmon, about 6 oz each (or one large fillet if you prefer)
3 tablespoons coconut sugar
2 tablespoons tamari
1 teaspoon rice wine vinegar
1 teaspoon chia seeds
In a small bowl mix the sugar, tamari and rice vinegar.
Pour the mixture into a ziplock bag and place the salmon in the bag. Marinate the salmon for 20 minutes. (this would be a good time to start some veggies roasting in the oven).
Turn the oven on to the broil setting. Cover a baking sheet with foil and put the salmon skin side down on the foil.
For the smaller pieces, broil for about 8 minutes;
for the large whole filet, broil for about 15 minutes or until the fish is thoroughly cooked and flakes easily on a fork.