3 Tbsp coconut or liquid aminos ½ cup (120 ml) low-sodium chicken broth 1 tsp honey ⅛ tsp dried red-pepper flakes 2 lb (900 g) salmon steaks, (4 steaks) ½ tsp sea salt ½ tsp fresh-ground black pepper 2 Tbsp avocado oil 1 tsp sesame oil 3 cloves garlic, minced
In a small bowl, mix together the liquid aminos, broth, honey, and red pepper steaks. Set aside. Sprinkle the salmon with salt and pepper.
Heat the avocado oil in a large skillet over medium-high heat. Add the salmon and cook until about 3 minutes, then carefully turn over and continue to cook until it’s done (the fish should easily flake), about 4-5 minutes depending on thickness.
Lower the heat to medium-low and add the sesame oil and garlic to the pan, constantly stirring for about 1 minute so the garlic doesn’t burn. Pour in the sauce and let simmer for about 2 minutes.
Serve and enjoy!
This keeps in the fridge for 3-4 days… and bonus: it tastes even better the next day.
I'm an NASM PT and Level 1 and 2 PN nutrition coach! My mission is to transform women through movement and nourishment of mind, body and soul by uncovering their authentic selves and finding their own awesomeness to shine. I'm here to help you get into the best YOU you can be!
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.