INGREDIENTS—makes 4 servings
Salmon, preferably wild-caught, about one pound 4 filets or one large piece cut in four servings
1/2C Sugar, preferably Coconut or Palm sugar but you can use regular brown sugar
2T Soy sauce or preferably Tamari, organic and gluten-free, or use soy sauce or Bragg’s Liquid Aminos
1/2C filtered water
1/4t Chipotle Chile Pepper, ground
1T oil, preferably cold-pressed avocado oil or expeller pressed high-oleic safflower oil or cold
Lemons, fresh and cut into wedges
DIRECTIONS: Pre-heat oven to 350 degrees or heat grill.
In a small sauce pan combine coconut sugar, tamari, and pepper and gently heat until the sugar is dissolved. Continue simmering to thicken sauce, about 10-15 minutes or until sauce is half it’s original volume. Remove from heat and cool. Whisk in oil, mixing well. Arrange salmon on a broiling pan. Brush the salmon filets with the sauce liberally.
Broil the salmon until it is cook thoroughly, about 12-15 minutes. Brush the sauce on the salmon filets at least once during broiling. The more you brush the salmon with the sauce during cooking, the better it will taste but the more you take it out of the oven, the longer it will take to broil.
Cook salmon on the grill, using the sauce to brush the salmon filets during grilling. Be careful with the sauce, since the it contains oil it may cause the grill to flame up if it drips off the salmon filets.
Serve with fresh sliced lemon wedges.
HEALTHY HINTS & TIPS: wild-caught salmon is a better choice, farm-raised fish is raised in a toxic soup of it’s own waste plus added chemicals to counter the unsanitary conditions. Coconut and palm sugar have a lower glycemic index than white sugar.