- ½ tsp garlic minced
- ½ tsp ginger minced
- ½ tsp fish sauce
- ½ tsp sesame oil
- ¼ cup olive oil
- 6 tbsp coconut aminos
- Toasted sesame seeds
- Red chilli thinly sliced
- Lime halved
Combine all marinade ingredients into a small mixing bowl.
Place the salmon fillets in a flat, even layer in a container.
Pour half of the marinade over the salmon fillets, coating all sides. Reserve remaining marinade to top fillets after cooking. Allow the fillets to marinate for 20 minutes
Meanwhile, prepare vegetables to serve with salmon.
Heat a grill pan to high and cook salmon skin side down until crispy, this should take 3-4 minutes.
Flip the fish and continue to cook until just cooked through, this should be anywhere from 4-5 minutes depending on the thickness of the fillets.
When cooked, remove from heat and serve with prepared vegetables, a drizzle of the reserved marinade (make sure to use the reserved marinade and not the one used to marinate the salmon fillets), a sprinkle of toasted sesame seeds, fresh chilli and a squeeze of lime juice.
Serve with your favourite Asian greens, tossed in seasoned garlic oil or your favourite Asian salad.
Calories: 389kcal | Carbohydrates: 5g | Protein: 34g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 94mg | Sodium: 643mg | Potassium: 833mg | Sugar: 1g | Net Carbs: 5g