Glazed Salmon and Snap Peas
serves 4
Glaze
1 tsp grated ginger
1 tsp minced ginger
1/4 cup coconut aminos
1 Tbsp rice vinegar
1 Tbsp fish sauce
1 tsp sesame oil
1 Tbsp coconut palm sugar
1 lb salmon filet, cut into 4 oz pieces
1 cup snap peas
In a small bowl, combine all glaze ingredients. Stir well, until coconut palm sugar is dissolved.
Place a large skillet over medium heat. Add 1 tsp coconut oil. When oil is melted and hot (it will look shiny), Add salmon skin side down. Let cook 3-4 minutes. Pour glaze mixture over the top of the salmon and let cook 2 additional minutes. Distribute snap peas over the top of the salmon and cover pan. Cook a few more minutes, until salmon is cooked through and flaky.
Serve over rice.