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Ingredients
- 1/2 cup wheat free tamari
- 2 TB brown rice vinegar
- 2 TB fresh squeezed lemon juice
- 1/2 TB sesame oil
- 1 TB minced garlic
- 1 TB minced fresh ginger
- 1/4 cup sliced scallions
- 1/2 cup rough ground nuts (to imitate panko bread crumbs)
Preparation
Step 1
Line baking pan with aluminum foil (trust me, it's a much easier clean-up). Place salmon in the pan. Combine all ingredients except the nuts. Pour 1/3 of the sauce over the salmon fillet. Sprinkle the nuts evenly over the fillet. Pour the rest of the sauce evenly over the fillet. Try to keep as much of the nuts and sauce on top of the salmon. Set asie for 15 minutes.
Meanwhile, preheat the oven to 500 degrees. Roast the salmon for 18 - 20 minutes, or for about 12 minutes per inch at the thickest part of the salmon. The internal temperature should be 120 degrees on a meat thermometer when it's done.