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
<ol>
<li>Preheat oven to 400 degrees F.</li>
<li>Rinse the fish and pat dry with paper towels. Lightly season with salt and pepper.</li>
<li>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.</li>
<li>Bake 12 to 15 minutes. Then broil for 1 or 2 minutes. Garnish with green onions. Serve with rice. Really good!</li>
</ol>
