Ingredients
1 tbsp extra virgin olive oil
2-4 salmon filets*
tamari glaze:
2 cloves garlic, minced
2 tsp fresh grated ginger or 1/2 tsp ground ginger
1/4 cup tarmari
1/8 cup water
2 tbsp honey
1 tbsp rice wine vinegar
1 tsp sesame oil
thickening agent:
1 tsp tapioca powder
1 tbsp water
optional toppings:
kelp flakes or seaweed snax
black sesame seeds
green onions
Instructions
Pull out salmon and bring to room temperature before cooking, this helps for a more even cooking.
Preheat oven to 350 degrees F
Add tamari glaze ingredients to a bowl; mix.
Pour tamari glaze into a stovetop pot and bring to a low boil, simmer for about 5 minutes, or until fragrant and thickening.
Add tapioca and water to a bowl and whisk to combine, slowly add to tamari glaze to thicken glaze some more.
Add salmon to an oven proof glass pan or sheet pan, sprinkle with some salt and then drizzle half the tamari on top. Reserve the other half.
Bake salmon at 350 for 10 minutes, checking as it gets closer to not overcook.
It is done when you see white fat showing on top and you can stick a fork in and it is flaky and slightly moist.
Once cooked, pour remaining glaze over the top.
Serve with a bed of sticky rice and veggies, enjoy!
- Prep Time: 10 min
- Cook Time: 10 min