Salmon Marinade
Ingredients
2lbs wild caught salmon (if you use less, adjust rest of the ingredients)
5 Tbsp avocado oil
2-3 Tbsp coconut aminos
1/2 lemon, juiced
1 Tbsp Dijon mustard
1 Tbsp parsley, chopped
2 tsp thyme leaves, chopped (I used dried)
1/2 tsp pink salt
1/2 tsp pepper
1 tsp minced garlic
Preparation
Place the salmon in the container, pat dry. Spread the Dijon mustard + garlic onto each filet of salmon. Mix all the other ingredients in a separate bowl and drizzle over the top.
Marinate for 1-2 hours in the fridge, covered. Once ready to cook, heat up the grill to a medium temperature, 350 F.
When heated, place the salmon skin side up, cook for 3-4 minutes. Flip and cook for another few minutes. Salmon on the grill doesn’t take long.
I cook the salmon so there is slightly darker pink still in the middle but still mostly cooked through, comparable to medium to medium-well.
Served along side mixed greens, broccoli salad and twice baked potatoes (our friends brought over at the time).
OUR MISSION
AT EVEXIA, OUR MISSION IS TO SERVE THOSE WHO WANT TO BETTER THEIR LIVES THROUGH AN ENHANCED FOCUS ON IMPROVING DEEP HEALTH AND WELLNESS.
