This fabulously delicious baked salmon in coconut sauce is gluten free and takes less than 15 minutes to make... Utilising amino coconut sauce makes this meal fantastic whether you make it with fish, meat of just vegetables.
Ingredients:
- 1 knob of ginger crushed
- 2 garlic cloves crushed
- 3 tbsp coconut teriyaki amino sauce
- 2 tbsp olive oil
- 1 tbsp sesame oil
- A small squeeze of fresh lemon
- Taste and add a little raw honey or coconut nectar if required
Directions:
- Mix all ingredients in a bowel and spread over salmon fillets
- Cook in the oven for 8-10 minutes 180 degrees with
- Serve with lots of vegetables i.e. courgettes, spinach, roasted peppers, tomatoes, aubergine – all of which can be roasted in the oven at the same time (season with olive oil, sea salt pepper and crushed garlic before roasting for 10-15 mins)
Serve with roasted peppers, broccoli, asparagus and salad.
