serves 4

For the marinade:
4 salmon fillets
1 tablespoon fresh ginger, peeled and grated
2 tablespoons lemon juice
2 tablespoons gluten-free soy sauce (or coconut aminos)
1/4 cup maple syrup (I use Grade B)

For the glaze:
1/4 cup maple syrup
1/4 teaspoon cayenne pepper

Source, details, tips and full instruction at:  meaningfuleats


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