2 6-8oz fillets wild salmon
1 bunch broccolini, steams trimmed 1 inch from the bottom
2 tablespoons avocado oil
2 cups cooked jasmine rice
3 tablespoons coconut aminos
1 teaspoon rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon grated ginger
1 garlic clove, minced
1 teaspoon honey (optional)
sliced scallions and chives
Make the marinade by whisking all the ingredients in a small flat glass dish.
Pat the salmon fillets dry with a paper towel and add the fillets to the marinade, skin side up. Cover and set aside on the countertop for 15 minutes.
In a medium saute pan, over medium heat, add one tablespoon of avocado oil. Once the oil is shimmering and the pan is hot, add the broccolini. Cook for 3 minutes on the first side and flip and cook an additional 2 minutes on the other side. In the last 30 seconds of cooking, add a few tablespoons of the marinade to the broccolini. Remove from the pan and set aside.
Remove the salmon from the marinade and pat dry again with paper towels. Add another tablespoon of avocado oil to the same pan the broccolini was cooked in and add the fillets flesh side down. Cook for about 3 minutes on one side and cook another 3-4 minutes on the other side (this will depend on the thickness of your fillets).
To serve, fluff the rice with a fork and add about 1 cup to a bowl, add half the broccolini and one fillet of salmon and top with sliced scallions, chives and sesame seeds. Drizzle with leftover marinade. Enjoy!