Ingredients:
1/2 cup honey
3 TBSP coconut aminos
2 TBSP rice wine vinegar
2 TBSP minced garlic
1/2 tsp crush red pepper flakes
4 60z salmon filets
1 TBSP evoo
1/2 tsp sea salt
Fresh lemon juice
Fresh chopped cilantro for garnish
Coconut milk
Jasmine rice

Instructions:
Preheat oven to 400 f. Line a glass baking dish with aluminum foil for easier clean up. While the oven is preheating, combine honey, coconut aminos, rice wine vinegar, garlic, crushed red pepper in a small sauce pan. Bring to a boil, then simmer on medium low, stirring often until sauce thickens- about 3 minutes. The sauce will bubble as it heats. Let cool for another 3 minutes. Neatly arrange the salmon filets in your baking dish. Lightly brush salon with olive oil and sprinkle with sea salt. Pour the glaze over the salmon. Bake for about 6 minutes. Baste sauce back over salmon. Return to oven and bake another 8 minutes or until the salmon is cooked through and easily flakes with a fork. Spoon glaze over salmon again. Squeeze lemon over salmon and top with sopped cilantro if desired. Serve over coconut rice with any remaining sauce drizzled over top.

Enjoy!

***To make coconut rice:
Replace water with coconut milk when making rice

** Nutrition Info does not include coconut rice