SESAME-SOY SALMON

I could eat this dish every night. It’s flavorful, light and delicious. My husband and I always think we’ll have leftovers then devour the entire meal. It’s easy to make, I hope you love it as much as we do.

INGREDIENTS

• You’ll need 1lb Wild Salmon per two people

FOR THE MARINADE

• 4 tbsp gluten-free soy sauce

• 1 tbsp Honey

• 2 tbsp Gomaso

• 1 tsp Toasted Sesame Oil

• Kosher Salt

• Marinate for at least 30mins

DIRECTIONS FOR THE SALMON

Bake at 420° uncovered on a piece of parchment paper for 15-20mins.You may need less time depending on the thickness of your salmon 

SPICY RICE WINE PICKLES

Make this the night before, the longer the pickles sit the better they get! Put the rice wine vinegar, maple syrup and salt in a sauce pan and warm until the salt dissolves. Put the sliced cucumbers in a mason jar and pour the vinegar combo over the cucumbers and cover the rest with water.

• 2 Persian Cucumbers

• 1 Jalapeno

• 1/3 Cup Rice Wine Vinegar

• 1/4 Cup Maple Syrup

• 1 tbsp Kosher Salt 

• Water

SUSHI RICE

Rinse the rice 2-4x until the water runs clear, add the rice to a pot with water and bring to a boil, simmer covered for 15mins, then turn off the heat and keep covered for another 15mins. Taste the rice and transfer to a wood or plastic bowl using a wood spoon. This step matters. I can’t argue with years of sushi rice making, just do it.

INGREDIENTS:

• 1 Cup of Sushi Rice (makes 2 servings)

• 1 and 1/4 Cups of water 

SEASON THE RICE WITH:

• 2 tbsp rice wine vinegar

• 1/2 tbsp sugar/maple syrup

• 1/2 tbsp salt

• *dissolve salt and sugar in the vinegar on low heat