This recipe takes a simple weeknight meal to the next level!
The sauce is sweet, salty, spicy and just plain delicious. Serve it with steamed veggies and brown rice or sweet potato.
Simple Korean-Style Seared Salmon
(Makes 4 servings)
- 3 tbsp gluten-free soy sauce (I use Braggs Liquid Aminos)
- ½ cup chicken broth
- 1 tsp raw honey
- ⅛ tsp dried red-pepper flakes
- 2 lb 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
- Mix the soy sauce, broth, honey, and red pepper flakes in a small bowl. Set aside. Sprinkle the salmon on both sides with salt and pepper.
- Heat the avocado oil in a large skillet over medium-high heat. Add the salmon and cook for 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.
- Remove the salmon steaks from the pan and keep warm.
- 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.
- Place each salmon steak on a plate and serve with sauce.
Serve and enjoy!
The salmon will keep in the fridge for about 3 to 4 days, and it tastes even better the next day.
It’s also good with tuna steaks.
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