Ginger Scallion Salmon

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  • 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 juice of
  • 2 cloves garlic minced
  • 2 inch ginger peeled and minced
  • 1 red bell pepper stemmed, seeded and sliced thin
  • cauliflower rice (optional, see Basic Cauliflower Rice recipe)
  • 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.
We love this over cauliflower rice - you can find that recipe here!