INGREDIENTS:
- 1/4 cup olive oil, plus more for the skillet
- 3 tablespoons gluten free soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon minced ginger
- 1 tablespoon honey
- 1 tablespoon spicy brown mustard
- 1 tablespoon sriracha
- 2 cloves garlic, minced
- 4 skin-on salmon fillets
- 1 bunch scallions, chopped, for topping
INSTRUCTIONS:
Combine the olive oil, gluten free soy sauce, sesame oil, ginger, honey, spicy mustard, sriracha and garlic in a large bowl. Pour one-third into a small bowl and reserve. Add the salmon fillets to the large bowl. Marinate, covered, in the refrigerator for 15 minutes.
Heat a large nonstick skillet over medium-high heat. Add a drizzle of olive oil to coat the skillet. Add the salmon skin-side down and cook until crispy, about 5 minutes. Baste the flesh side with the reserved marinade. Flip and cook until the salmon is cooked through and the flesh side is golden brown, an additional 3 to 4 minutes. Top with the scallions.
**Serve with rice or cauliflower rice. Another nice addition to this dish is fresh sugar snap peas.
