Wednesday, October 3, 2012

Chi-Asian Salmon

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....

Chi-Asian Salmon

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.

Sprinkle the salmon with chia seeds and serve.

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