Asian Salmon Stir Fry

1 piece of salmon for 2 people, skin removed, cubed 
1 tbsp soy sauce or GF tamari
Juice 1/2 lemon
1 tsp sesame oil
1 tsp maple syrup
Squirt of sriracha hot sauce 
1 clove garlic, minced 
1 small piece of ginger, minced
Salt and pepper
1-2 tbsp Avocado or grape seed oil to fry 
Veggies to stir fry – I bought a prepared bag that had broccoli, purple cabbage, Brussels sprouts, kale and carrots 
Hoisin sauce to drizzle on top
Mint and sesame seeds to garnish 
Quinoa or rice, cooked according to package directions .
Marinate salmon in mixture of soy sauce, lemon juice, sesame oil, maple syrup, sriracha, garlic, ginger, salt and pepper for a few minutes. 
Heat oil in pan over medium-high heat. Add salmon. 
Cook until you see the colour changing and then flip the salmon and allow to cook for a few more minutes. 
Remove from pan. 
Add vegetables with any leftover salmon marinade and cook for 3-5 minutes until slightly softened but don’t let them wilt too much. 
Add salmon and juices back into pan and mix together. 
Remove from heat. 
To serve, place quinoa or rice in a bowl and top with salmon and vegetable stir fry. Drizzle on a bit of hoisin sauce. Garnish with sesame seeds and fresh mint.

Asian Pesto Salmon

1 piece of salmon large enough to feed 2 people 
2/3 cup chopped mint and basil
2 tbsp extra virgin olive oil
1 tbsp soy sauce or gluten free tamari 
1 clove garlic 
1 inch ginger, peeled 
1 tsp Dijon mustard
1 head broccoli, cut into florets 
Sesame seeds for garnish 

Mix herbs, oil, soy sauce, garlic, ginger and Dijon in food processor. Place salmon in baking pan surrounded by broccoli. Spread mixture over salmon and broccoli. You can drizzle extra olive oil on her broccoli if needed. 
Bake at 400° for about 20 minutes.