Ingredients
- 4 salmon fillets skinless
- 1/3 cup water
- 1/4 cup rice vinegar
- 1/2 tsp Pink Himalayan Salt
- 2 Tbsp Swerve Brown Sweetener
- 1/4 cup thinly sliced basil for garnish
- 2 Tbsp grated ginger
- 5 garlic cloves crushed
- 1 tsp Wheat Free Tamari Sauce
Instructions
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Mix the water, brown swerve, rice vinegar, ginger, garlic, and wheat free tamari in a bowl.
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Pour about 1/4 of the mix into a bag and marinate the salmon fillets in it for 60 minutes minimum. Save the rest of the mix.
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Heat up a pan or grill pan on medium-high flame. Season each salmon with a bit of salt and cook in the pan on high flame for 6-8 minutes.
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Using a small saucepan bring the rest of the sauce mix to a boil. Lower heat and cook on low for about 2 minutes until it thickens up a bit.
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Top the salmon with the basil then pour the sauce evenly over or spoon over.
Recipe Notes
