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Disclaimer: The information on this website is not intended to diagnose, treat, cure, or prevent any medical condition, nor is it intended to replace medical advice. Claims regarding specific nutrients have not been evaluated or approved by the Food and Drug Administration. Always consult with your physician or health care provider if you are concerned about specific medical conditions or before embarking on a new diet or exercise program.

  • Nicole Spear, MS, CNS

Sesame Orange Salmon

Updated: Aug 30, 2018


Makes 4 servings

  • 4 wild-caught Alaskan salmon fillets

For the marinade:

  • ¼ cup coconut oil

  • 2 tablespoons sesame seed oil

  • 2 tablespoons raw, apple cider vinegar

  • ½ teaspoon powdered stevia

  • 2 tablespoons coconut aminos

  • 2 cloves garlic, minced

  • 1 teaspoon dried ginger

For the glaze:

  • ½ cup coconut oil

  • 2 teaspoons powdered stevia

  • 2 teaspoons sesame oil

  • 1 teaspoons coconut aminos

  • 1 teaspoon dried ginger

  • Juice of 1/2 orange (or 5 drops of food-grade orange oil)

  • ½ teaspoon sea salt

  • ¼ teaspoon black pepper

Instructions

  1. In a small bowl, combine all ingredients for the marinade.

  2. Place salmon in a glass baking dish and pour marinade over fillets.

  3. Let fillets marinate for 20 minutes in the refrigerator.

  4. In a small bowl, combine all ingredients for the glaze. Set aside.

  5. Preheat oven to hi broil.

  6. Discard marinade from glass baking dish, but keep salmon in the dish.

  7. Broil salmon for 10 minutes or until it flakes with a fork.

  8. Pour glaze over salmon.

Note: Serve salmon over sautéed shredded cabbage and pour glaze over entire dish.