This is a quick and easy meal that has a beautiful presentation. Kids and adults will love this dish. It is great served with sautéed bok choy w/ ginger and brown rice or cauliflower rice. You can make this advanced plan by leaving out the honey.
1 clove of garlic, minced
1 inch piece of ginger, microplaned
1 lime (zested and juiced)1 tablepsoon honey
3 tablespoons coconut aminos or liquid aminos
1 teaspoon olive oil
2 wild caught salmon fillets, cut into 1” chunks
1 tablespoon sesame seeds , optional
mini bamboo skewers
Soak mini bamboo skewers in water for 30+ minutes to prevent burning.
Prepare the marinade by combining the garlic, ginger, ½ of the zest, ½ of the juice (you can save the remaining for rice, veggies, or other use), coconut aminos, honey, and olive oil. Add the salmon chunks and carefully coat with marinade. Marinate at least 15 minutes.
Skewer the salmon onto bamboo skewers and grill on an outdoor or indoor grill pan for 8-10 minutes, turning frequently and basting with remaining marinade.
Toast sesame seeds in a dry pan, if desired and sprinkle over salmon and serve.