- 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
- Make the rice: Add the oil, rice, garlic, fresh ginger, salt, water, and coconut milk to a medium non-stick saucepan that has a tight fitting lid. Cook the rice for 15-20 minutes until all of the liquid has absorbed and the rice is tender or according to the package instructions. Once the rice is fully cooked, fluff it with a fork and let cool slightly. Before serving add the sliced scallion and continue to fluff the rice until everything is well combined.
- Make the Maple Glaze: Add coconut aminos, maple syrup, sesame oil, sriracha, lime juice, and arrowroot starch to a small sauce pot. Whisk together until everything is well combined. Bring the sauce to a boil and then reduce to a simmer. Let the sauce simmer for 2-4 minutes, or until it has thickened and coats the back of a spoon. Once thickened, turn off the heat.
- Make the salmon: Bring the salmon to room temperature and then pat the fish dry with a paper towel. Season each side with a bit of salt and pepper. Heat a large pan over medium-high heat. Once hot, add 1/2 tablespoon of oil to the pan. Cook the salmon 4-5 minutes per side until golden brown and cooked to your liking. Remove the salmon from the pan and then use a basting brush to liberally coat the salmon with the maple glaze.
- Serve the salmon over the ginger coconut rice with veggies.
Keywords: maple glazed salmon, glazed salmon recipe