Harlan Kilstein's Completely Keto Ginger Glazed Salmon
Mix the water, brown swerve, rice vinegar, ginger, garlic, and wheat free tamari in a bowl.
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.
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.
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.
Top the salmon with the basil then pour the sauce evenly over or spoon over.