Aminos Ginger Salmon
and bok choy, carrot, cabbage stir-fry

Name: Aminos Ginger Salmon
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 lb Salmon; ~1/4 cup Aminos ginger sauce (ingredients listed separately); 1 Tbsp Ginger, grated; 3 Tbsp Bragg's / coconut aminos; 2 Tbsp Oil, cooking; 1 Tbsp Lime juice; 1 Tbsp Vinegar, rice; 1 Tbsp Oil, toasted sesame; 1 tsp Honey; 2 Tbsp Almond butter (sub any nut butter); 4 Tbsp Water; 2 tsp Sesame seeds (opt); 1/2 lb Bok choy, chopped; 8 oz Carrots, grated (look for pre-grated); 8 oz Cabbage, shredded (sub coleslaw mix); 1 Limes, wedges; 2 stalks Green onions, chopped, green and white parts separate; 1 Tbsp Oil, cooking; ~1/2 cup Aminos ginger sauce (ingredients listed separately); 1/4 cup Cashews, roasted and unsalted

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

Slow roasting salmon in a savory, tart dressing leaves it tender and lightly flavored. While the salmon cooks, make a quick vegetable stir-fry that you'll love for leftovers and is great even on its own.

Proteins

Fish, non-canned

Cuisines

American

Ingredients

Metric

Servings:

Aminos Ginger Salmon:

Salmon - 1 lb
Aminos ginger sauce (ingredients listed separately) - ~1/4 cup

Aminos Ginger Sauce:

Ginger - 1 Tbsp , grated
Bragg's / coconut aminos - 3 Tbsp
Oil, cooking - 2 Tbsp
Lime juice - 1 Tbsp
Vinegar, rice - 1 Tbsp
Oil, toasted sesame - 1 Tbsp
Honey - 1 tsp
Almond butter - 2 Tbsp (sub any nut butter)
Water - 4 Tbsp
Sesame seeds (opt) - 2 tsp

Sesame Vegetable Stir-Fry:

Bok choy - 1/2 lb , chopped
Carrots - 8 oz , grated (look for pre-grated)
Cabbage - 8 oz , shredded (sub coleslaw mix)
Limes - 1 , wedges
Green onions - 2 stalks , chopped, green and white parts separate
Oil, cooking - 1 Tbsp
Aminos ginger sauce (ingredients listed separately) - ~1/2 cup
Cashews, roasted and unsalted - 1/4 cup

Prep

Make aminos ginger sauce - Grate ginger. Combine ginger with aminos, cooking oil (the portion for the sauce), lime juice, vinegar, toasted sesame oil and honey. (Remaining ingredients - almond butter, water and sesame seeds will be added during cooking.) (Can be done up to 5 days ahead)
Bok choy / Carrots / Cabbage / Limes / Green onions - Prep as directed. Combine bok choy, carrots, cabbage and white parts of green onions. Store green parts of green onions separately. (Can be done up to 2 days ahead)
Fish - Rinse and pat dry. Season lightly with some salt and pepper.

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Make

Heat oven to 400F / 204C.
Place fish into a baking dish. Pour half the aminos ginger sauce over fish (reserve the remaining half). Cover with foil and bake until fish flakes easily with a fork, 12 to 18 minutes (depending on thickness).
While fish cooks, heat a wok over medium-high heat. Add cooking oil (the portion for the stir-fry) and then carrots, cabbage, bok choy and white parts of green onions to heated oil. Saute until vegetables are tender, 2 to 4 minutes.
Whisk almond butter, water and sesame seeds into remaining half of aminos ginger sauce. Pour sauce over vegetables and simmer to let sauce thicken, ~2 minutes. Remove from heat and stir in cashews.
Top stir-fry with green parts of green onions.
Serve fish with stir-fry on the side and lime wedges for squeezing over top. Enjoy!

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