This is how I got my kids to start eating salmon. This can also be used as a marinade for chicken and beef. Serves 4.
¼ cup toasted sesame oil
¼ cup fresh organic lemon juice
¼ cup gluten free soy sauce (sub coconut aminos)
¼ tsp garlic powder
1 tsp ground ginger
2 Tbsp organic brown sugar (sub brown coconut sugar)
1 Tbsp white sesame seeds
JF Universal Salt, to taste
JF Pickled Red
Scallions, sliced on the diagonal
Preheat broiler to high. In a small bowl, combine all the ingredients. If making salmon, pour ¼ cup of marinade over 1-2 single portion, skin on salmon steaks and turn to coat. Cover and refrigerate approximately 1 hour.
Transfer the salmon steaks, skin side down to a disposable foil broiler pan and add a pinch of JF Universal Salt. Broil for approximately 3 minutes watching carefully as the sugar in the sauce can burn. Baste again with extra sauce to create a sweet, crisp top.
Broil again for approximately 2 minutes for a nice gold brown char. This works best on thinner cuts of salmon, so you don’t have to turn. Remove the skin on the bottom before serving.
Serve with sliced scallions and chopped cilantro with my JF Pickled Red, and cauliflower rice.