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Gluten-Free Baked Salmon with Sweet Chili Glaze

by Jan Withington

Gluten-Free Baked Salmon with Sweet Chili Glaze

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

1 slab wild caught Sockeye Salmon
¼ cup organic raw honey - naturally gluten free
½ cup Bragg Apple Cider Vinegar - gluten free
1 red chili or serrano pepper, minced
3 cloves garlic, grated
2 teaspoons ginger, grated
2 teaspoons Bob's Red Mill Arrowroot Starch/Flour - gluten free
salt and pepper
green onions, chopped

Instructions

  1. Preheat oven to 400 degrees F.
  2. Rinse the fish and pat dry with paper towels. Lightly season with salt and pepper.
  3. In a small saucepan, combine the cider vinegar, garlic, ginger, pepper, honey and season with salt and pepper. Bring the sauce to a slow boil stirring constantly until thickened about 1 minute. Remove from heat and let it cool for a couple of minutes. Gently drizzle over the salmon. Use a spoon to spread the sauce evenly.
  4. Bake 12 to 15 minutes. Then broil for 1 or 2 minutes. Garnish with green onions. Serve with rice. Really good!
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