Salmon with Wasabi Sauce
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I’ve never had a great relationship with seafood. In fact, for most of my life, sushi was the only way I’d eat it. Ideally, a roll with cream cheese, avocado, and lots of sauce to mask the flavor. Well, I branched out a bit after taking on the autoimmune protocol, considering that seafood is one of the best sources of B vitamins and omega-3 fats. This Salmon with Wasabi Sauce is a throwback to my sushi days, a rich and hearty dish that packs some punch. If you can’t find AIP-friendly wasabi and haven’t done reintroductions yet, you can substitute it with AIP-friendly horseradish or even some fresh ginger.
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Salmon with Wasabi Sauce
Ingredients
- 1 pound salmon skinned
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper omit for AIP
- 2 tablespoons coconut oil
- 1/4 cup white wine vinegar
- 1 tablespoon coconut aminos
- 1 tablespoon honey
- 1/2 teaspoon ground ginger
- 2 teaspoons wasabi (see intro for AIP)
- 3 stalks green onion chopped
Equipment
Instructions
- Sprinkle the salmon with salt and pepper on each side, then heat a large skillet over medium-high heat and coat with coconut oil.
- Cook the salmon about 4 minutes on each side, until there is a golden-brown, crispy skin on the outside and the inside has cooked through.
- Meanwhile, in a small saucepan over high heat, bring the vinegar, aminos, honey, ginger, and wasabi to a boil, then reduce the heat to medium-high and stir until the sauce thickens, about 5 minutes. Set aside.
- Serve the salmon topped with the sauce and green onions for garnish.