- 2 – 6 oz Sockeye Salmon filets
- ¼ cup brown sugar
- ½ cup miso broth
- ¼ cup sake
- ¼ cup gluten free soy sauce
- ½ Tbsp rice vinegar
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
- ½ Tbsp gluten free sweet chile paste
- 1 clove garlic, minced
- ½ cup green onion, minced
- ½ red bell pepper, finely chopped
- ½ green bell pepper, finely chopped
- ½ Tbsp fresh ginger, minced
- 2 Tbsp coconut oil
- 1 Tbsp coconut flour
- 2-4 cups cooked rice
Heat oven to 400⁰. Mix brown sugar and all liquid ingredients in a bowl. Whisk and add sesame seeds.
Add coconut oil to an oven proof pan and melt. Once melted, cook bell pepper, green onion, garlic and ginger over medium heat. After onion is translucent push vegetables to side of pan, put salmon filets skin side down over medium heat. After about 1½ - 2 minutes flip the filets over and cook for about another minute. After cooking, remove filets from pan and set aside.
Add liquid ingredients to the pan. Stir all ingredients to incorporate and bring ingredients to a simmer. Carefully place filets back into the pan and move pan to oven. Let cook for 5-10 minutes. After five to ten minutes, remove from oven.
For gravy, strain cooking liquid from pan. Cook 1 Tbsp coconut flour in 1 Tbsp of coconut oil. Once cooked, slowly add cooking liquid and stir until thickened.
Serve with rice. Garnish with strained vegetables from cooking liquid.