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

DIRECTIONS

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.