Serves 4

• 2-3 lbs salmon fillets

• ¼ cup soy sauce, tamari, or coconut aminos

• ¼ cup sesame oil

• 1 lemon, juiced

• 2 tablespoons honey or coconut nectar

• 1” of ginger, shredded or 1 teaspoon ginger powder

• 1 tablespoon coconut oil

• 2 tablespoons diced green onions or chives

• 2 tablespoons sesame seeds

Mix soy sauce/tamari/aminos, sesame oil, lemon juice, honey/coconut nectar and ginger together to make a marinade. Place salmon in a glass dish and cover with marinade.  Let sit for a few hours or overnight.

Heat a large cast iron frying pan over medium heat and add coconut oil. Place salmon in pan skin side down and cook for 2-3 minutes. Pour marinade into the pan, lower the heat and cook for 3-5 more minutes or until salmon flakes easily with a fork. Sprinkle with diced green onions/chives and sesame seeds.

Tip:  Wild salmon can contain up to 4 times the amount of vitamin D as farmed salmon.