Chi-Asian Salmon

Let's continue with an entree we can make this week to go with our 'Ideas with Chia'...

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.