Ingredients for Salmon:

• 32 ounces salmon filets (~6-7 filets)
• Olive oil
• 5-6 tbsp. ginger, grated
• 4 tbsp. sesame oil
• 8 tsp. GF tamari (soy sauce)
• 4 tbsp. brown sugar
• 5-6 cloves of garlic, crushed
• 1/2 lime, squeezed
• Zest of 1 lime, grated
• 4 tsp. ground cumin

Ingredients for Rice:

• 1 cup basmati rice
• 2 kaffir lime leaves
• 1/8 cup ginger, grated
• 2 tsp. black sesame seeds

For the salmon, preheat the oven to 235°F. Combine grated ginger, sesame oil, tamari, brown sugar, garlic, lime, set, and cumin to form marinade. Place salmon and marinade in gallon-size ziplock bags. Rub in marinade and refrigerate for at least 30 minutes. After, remove salmon from marinade and save the marinade. Brush salmon with olive oil and fry each side for 1 minutes in a pan over medium-high heat. Place all salmon on a baking sheet lined with foil and pour over saved marinade. Bake salmon for 10-12 minutes. Remove carefully and enjoy! For the rice, cook rice as per packet instructions or in a rice cooker with lime leaves in the water. Once cooked, add grated ginger and black sesame seeds to taste. Best served in a bowl– domed rice on the bottom with fish on top. Enjoy!