- 1/2 cup water
- 1/2 cup tamari sauce
- 1/3 cup JuJu Royal Ginger Honey
- 5 tbsp cane sugar (packed)
- 6 garlic cloves (minced)
- 2 tsp fresh grated ginger
- 1 tbsp rice vinegar
- 2 tbsp arrowroot starch
In a small saucepan, mix water, tamari, honey, sugar garlic, ginger, vinegar and arrowroot.
Over medium heat bring mixture to a simmer and stir continuously until sauce is thickened, about 1 minute.
Remove sauce from the heat and let it cool to room temperature.
In a baking dish marinate filets with the teriyaki sauce by pouring evenly over the salmon.
Cover baking dish with cellophane and refrigerate for 30 minutes.
- 2 organic medium zucchini (julienned)
- 2 tsp lemon juice
- 2 tsp minced garlic
- 2 tsp JuJu Royal Garlic Infused EVOO
In a large skillet, sauté zucchini with lemon juice, garlic and olive oil until tender and set aside.
What is Julienne? Julienne is a French cooking term meaning to cut vegetables into strips of 3 inches long and 1/16 to 1/8-inch thick.
- 1 pound wild caught salmon filets
- 2 organic limes (sliced)
- 1/3 cup organic sesame seeds black and white (mix)
Preheat oven to 375 degrees.
Line baking pan with sautéed vegetables and place salmon filets on top.
Sprinkle each filet with sesame seed mix along with 2 slices of lime.
Bake for 15-20 minutes.