1/2 cup organic tamari soy sauce
1/4 cup Dijon mustard
1/4 cup organic grade-A maple syrup
2 tablespoons ground black pepper
2 tablespoons sesame seeds
1 tablespoon sea salt
3 pounds Alaskan wild salmon fillets, cut into 7- to 8-ounce portions, skin removed
Serving suggestion: crispy greens such as baby greens, spinach and kale with tomato, avocado and micro greens
The salmon can also be served over veggies, such as zucchini, squash, asparagus, mushrooms and bell peppers sauteed in coconut oil, alongside greens, tomatoes and avocados.
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