Tamari Glazed Easy Salmon Recipes

This Tamari glazed salmon meal is a perfect healthy feast for a weeknight. It offers a healthy dose of lean, clean protein and green vegetables with a lovely Tamari glaze all in a one pot meal.

This tamari glazed salmon recipe is an original dish of mine inspired by the classic Japanese salmon teriyaki with spring vegetables. That tender salmon with semi-sweet and salty tamari sauce really hits the spot.

This easy salmon recipe also provides healthy fat, which is an essential component of nutrition for your body and brain. Omega-3 fatty acids are one of the healthiest kinds of fat. The best and most natural way to supply these fatty acids to your body is to eat foods that are rich in this healthy fat, such as avocados and salmons.

So nourish yourself and your family with this salmon recipe. The best part is your dinner will be ready in 20 minutes.
Eat Real, Be Real

Hungry Gopher

SERVES 2

Prep: 20 minutes Active: 20 minutes

DISH PAIRING TIP: EASY CUCUMBER KIMCHI (OI-SOBAGI: 오이소박이)
1 Lbs (0.5 kg) wild caught salmon, cut crosswise into 1” thick pieces & patted dry
(more info about healthy, sustainable seafood at the Monterey Bay seafood watch)
½ Lbs Chinese broccoli aka as gai-lan
1 TBSP virgin coconut oil
1 TBSP palm oil or butter

Sauce
2 ½ TBSP Tamari sauce
4 TBSP sake or white wine
2 TBSP maple syrup
a pinch of sea salt
freshly ground pepper

Directions

Add1 Tbsp of virgin coconut oil In a large size skillet over high heat. Once the pan is nice and hot, add the salmon skin side down.
Cook the salmon, uncovered, for about 4 minutes until it’s about halfway cooked. (Start with the high heat, you may need to reduce to medium-high heat as you progress if your oil starts to smoke a little)
While that’s cooking, make the Tamari glaze. Combine all the Sauce ingredients into a small pot. Bring this all together over high heat. After a minute or two, you’ll notice a lot of rolling bubbles at the edge, then reduce the heat to medium-low and stir this occasionally. Reduce this by 30% over medium-low heat which will take about 5 minutes
When the fish is halfway cooked, toss in the Chinese broccoli. Cover this and turn the heat to medium to allow the veggies to cook and become tender as the fish finishes. This will take 3-4 minutes. (we’re looking for the bottom edges are turning more white and opaque, but we still have a bit of rare pink fish toward the top.)
Turn the heat off when the veggies are looking tender without being overcooked, and the fish is cooked nice and opaque, but still looking moist and a bit flakey. Set aside.
When the sauce is reduced by 30%, add the maple syrup and bring this together for about 2 minutes over the heat. Turn the heat off.
Pour the sauce over the fish and veggies.
Finish it with the palm oil to add a bit of richness to this lean meal.
Serve and enjoy