This salmon is just how we like it – flaky, gingery and yummy! For easy clean-up and that summer feeling, try grilling the salmon instead of baking it. If you choose to use the grill, keep the red bell pepper whole and slice just before serving. We love this recipe over cauli rice – mmmm!
Ginger Scallion Salmon
- 1 1/2 lbs salmon fillets
- Freshly ground pepper to taste
- 3/4 cup tamari or coconut aminos
- 3 scallions, thinly sliced
- 1 tsp Dijon mustard
- 2 lemons, juiced
- 2 cloves garlic, minced
- 2″ knob ginger, peeled and minced
- 1 red bell pepper, stemmed, seeded and sliced thin
- Season salmon fillets with pepper.
- In a small bowl, combine tamari or coconut aminos, scallions, Dijon mustard, lemon juice, garlic and ginger.
- Place the fish in a baking dish and place the bell pepper slices around it. Pour the ginger mixture over the fish and bell peppers, cover and refrigerate for 30 minutes – 1 hour.
- When you’re ready to cook, preheat oven to 450°F and bake for 15 minutes, or until salmon flakes easily with a fork. Alternatively, you can do this on a grill over medium heat, cooking the salmon 5-6 minutes on each side (it will depend on thickness). Char whole bell pepper then slice thin when ready to serve.
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