MAPLE- GLAZED SALMON (with stir fried veggies)

gluten-free

SALMON

1/4 cup tamari

3 tbsp maple syrup

3 tbsp sessame oil

2 ( 8-oz ) salmon fillets

1 tbsp thinly sliced fresh ginger

2 cloves garlic, minced

2 scallions, thinly sliced

2 tbsp sesame seeds

STIR FRIED VEGGIES

1 tbsp coconut oil

1 small yellow onion, chopped

1 cup shiitake mushrooms, sliced

1 head bok choy, chopped

1 tbsp mirin

1 tbsp tamari

1/2 cup raw cashews

2 tsp sesame seeds

In a large, shallow dish, whisk tamari with maple syrup and sesame oil. Add salmon to dish and turn to coat. Press ginger and garlic onto both sides of salmon. Cover and refrigerate 2 hours, turning the salmon a few times. Preheat oven to 450 * F. In an ovenproof dish, bake salmon 10 to 12 minutes, or until opaque in the center. Transfer to serving plate, top with scallions and sesame seeds.

To make stir-fried veggies, heat oil in a large skillet over medium. Add onion and cook 5 minutes, stirring occasionally. Add mushrooms, bok choy, mirin, and tamari. Cover and cook 3 minutes. Add cashews and stir. Serve with salmon and top with sesame seeds.

SERVES 2

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