Ginger Sesame Salmon

I'll admit, I'm not the best at cooking fish. Mostly, I think, that's because I never ate it growing up;  so I never saw my mom cook it and definitely never prepared it myself until about 2 years ago. However, this salmon is so easy and fast, even I can do it. Very minimal ingredients but still packed with flavor and roasts in the oven in about 5 min. Hello, dinner! I paired this with a spicy broccoli-brown rice mix. I hope you try and enjoy!

-xo, Chels



2 salmon fillets (I like Alaskan Wild-Caught)

5 tbsp Coconut Aminos

1 tsp ground ginger

1/4 cup ginger miso broth

pink salt + black pepper 

white sesame seeds



Combine aminos, broth, ginger, salt and pepper together in a bowl.  

Pre-heat oven to 350 degrees.

Warm a cast iron skillet on medium with 2 tbsp avocado oil. 

Once the skillet is warmed, add salmon and sear skin side down about 2 min. 

Place in the oven for 4-5 minutes or until the salmon flakes when tested with a fork. 

Remove and SPRINKLE with sesame seeds.

Serve right away. :) 

For the spicy broccoli-brown rice side:

I had riced up some broccoli earlier in the week and had it ready to go in the fridge for such a night. I usually keep some of the frozen organic brown rice packs from Trader Joes on hand too. They instruct you to cook in the microwave but ditch the microwave and just add some water (or in this case more ginger miso broth) to a sauce pan with the frozen rice. I top it with a lid and let it simmer for about 5 minutes. Once the rice is tender I combine it with the broccoli rice in a smaller cast iron pan. 

Add your spices: pink salt, cayenne, ginger, coconut aminos, garlic. For a simple side like this it's generally easiest to eyeball the spices,  in my opinion. 

Cook the broccoli, rice and spices all together until the broccoli is slightly tender, turns bright green and the spices are all well incorporated. Usually 4-6 min. 

For one serving: I do 1/2 cup brown rice + 1 cup riced broccoli. Spice according to how much you're cooking and preference for how spicy you like it.