3 Tbs olive oil
1/4 cup coconut aminos
1 lemon, juiced
4 Tbs freshly grated ginger
3 cloves garlic, minced
4 Tbs raw organic honey
1 Tbs red pepper flakes
Cut up and clean your salmon. Pat dry with paper towels. In a sealable glass container, add you salmon and all the ingredients. Juice your lemon with juicer and include the pulp. Add to the mixture. Cover, shake and marinate in the refrigerator for at least 3 hours if not longer.
Heat a sauce pan to very high heat. Add olive oil. Once it is smoking add your fish skin side up. Sear for 3-5 minutes.
Flip the fish using fish spatula. Cook to desired temperature.
Served with DIAMANDIA Shaved Brussels Sprouts Salad.