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Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 20 Minutes
Diets
This delicious combination is tangy, fresh, a little spicy, and delightfully different.
2-and-1/2-to-3-pound side of salmon, skin on
6 scallions, greens and whites, sliced thinly
1/3 cup Heaven & Earth Coconut Aminos
1/3 cup honey
1/4 cup olive oil
zest of 1 lime
juice of 3 limes
2 tablespoons crushed ginger
8 cloves crushed garlic or 8 cubes Gefen Frozen Garlic
1 tablespoon Tonnelli Sriracha
Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius) and line a baking sheet with Gefen Parchment Paper.
In a large bowl, combine coconut aminos, honey, olive oil, lime zest, lime juice, crushed ginger, crushed garlic, sriracha, and sliced scallions to create the marinade mixture.
Pour marinade over salmon (either in a ziplock bag or disposable pan) making sure fish is mostly covered in the liquid.
Let the salmon marinate for 30 minutes in the refrigerator.
After marinating, carefully remove the salmon from the marinade and place it skin side down on the prepared baking sheet. Pour liquid from the marinade into a saucepan, and spread solids (scallions, garlic, and ginger) evenly on top of the salmon.
In a small saucepan, simmer liquid from marinade mixture over low heat until it thickens slightly to create a sauce. Set aside.
Bake the salmon in the preheated oven for 30 minutes, or until it flakes easily with a fork.
Once the salmon is cooked, remove it from the oven and drizzle the thickened marinade sauce over the top.
Serve the salmon hot, garnished with additional sliced scallions and lime wedges if desired.
Sponsored by Heaven and Earth
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