- 2–6 oz salmon fillets, skin removed
- salt and pepper
- 1 1/2 tablespoons olive oil
- scallion, for garnish
- sesame seeds, for garnish
For the Maple Glaze
- 3 tablespoons coconut aminos
- 2 tablespoons maple syrup
- 1 teaspoon sesame oil
- 1 teaspoon sriracha
- 1 teaspoon lime juice
- 1 teaspoon arrowroot starch
For the Ginger Coconut Rice
- 2 tablespoons olive oil
- 2 cups jasmine rice, rinsed and drained
- 1 large clove garlic, finely minced
- 1 tablespoon fresh ginger, grated or crushed
- 1 teaspoon salt
- 1 1/3 cups water
- 1 – 13.5 oz can of full fat coconut
- 2 tablespoons thinly sliced scallions