This is one of baby bear’s favorite meals. I’m sure she would love it even more if she got to hock the salmon out of the stream for it herself! A little bear cub in her element 😉
I love this with the crispy crunchy skin, but if you don’t like it, it’s super easy just to flick off at the end once it’s cooked.
INGREDIENTS (makes 4 serves)
600g salmon fillet with skin on
2 Tablespoons coconut aminos (this is a paleo soy sauce equivalent available from health food shops, I get mine from IE Produce)
Juice from half a lime
1 large thumb of ginger, finely grated
1 teaspoon of honey
Pre-heat your grill to 200C.
Slice the salmon fillet into 8 even sized chunks. Combine the rest of the ingredients in a heavy based oven proof dish and gently toss the salmon pieces to coat. Place under the grill and cook for approx. 12 – 13 mins (depending on how thick your salmon fillets are and you like your salmon cooked, I like mine just cooked all the way through), then turn the grill right up for approx. 1 minute to blast the skin and make it delicious and crispy, yum.
I serve this with roasted pumpkin and sautéed mixed greens. Pour the remaining teriyaki sauce from the baking dish over the veges.