Teriyaki Salmon

This is one of our ‘Go To’ meals around here. All my kids love salmon which thrills me, as it is so nutritious. (Check out this article to see some of the amazing benefits!)
I usually purchase enough salmon for everyone to have about a 4 ounce serving. So this recipe can work for 1 -1 1/2 pounds of salmon. I also buy salmon with the skin on it, and one of my kids actually eats the skin. Yep, indeed he does!! So starting out with thawed salmon, here is the recipe, which is directly from ‘Nourishing Traditions‘;

1 – 1 1/2 pounds of salmon
1/2 cup naturally brewed tamari or soy sauce, gluten free (gluten really isn’t good for anyone)
1 tablespoon organic raw brown rice vinegar (Eden is a good brand)
1 tablespoon organic unrefined cold pressed sesame oil (Hain’s is a good brand)
1 tablespoon honey
3 cloves garlic, minced; or, 1 teaspoon garlic powder
1 tablespoon freshly grated ginger; or, 1/2 teaspoon of ginger powder

Mix all ingredients together with a whisk, pour over salmon in a baking dish, marinate for 30 minutes to several hours. Preheat your oven to 425 degrees. Bake the salmon for 8-10 minutes. Meanwhile, if you choose to serve it with steamed cauliflower or broccoli even, have some cut up in advance and place in a pot with about a cup of homemade chicken stock. Turn the heat on high, right before you place the salmon in the oven. Steam for 10 minutes. They will both be ready at about the same time. Use the teriyaki sauce to spoon over your salmon. Serve this with a simple green salad and you are good to go!!