This recipe takes a simple weeknight meal to the next level! It’s also good with tuna steaks. The sauce makes this sweet, salt, spicy and just plain delicious. Serve it with a salad and brown rice or sweet potato. Yum!
(makes 4 servings)
In a small bowl, mix together the coconut nectar, broth, honey, and red pepper steaks. Set aside. Sprinkle the salmon with salt and pepper.
Heat the avocado oil in a large skillet over medium-high heat. Add the salmon and cook until about 3 minutes, then carefully turn over and continue to cook until it’s done (the fish should easily flake), about 4-5 minutes depending on thickness.
Lower the heat to medium-low and add the sesame oil and garlic to the pan, constantly stirring for about 1 minute so the garlic doesn’t burn. Pour in the sauce and let simmer for about 2 minutes.
Serve and enjoy!
This keeps in the fridge for 3-4 days… and bonus: it tastes even better the next day.