INGREDIENTS:

• 4 skinless fresh wild salmon fillets (6 ounces each and about 1-inch thick)

Sauce:

• 3 tablespoons wheat-free soy sauce (or coconut aminos)
• 3 tablespoons olive oil
• 3 tablespoons water
• 1 teaspoon arrowroot powder*
• 1 2-inch piece fresh ginger, grated
• ½ teaspoon red pepper flakes (adjust to taste)
• chopped scallions for garnish

*arrowroot powder acts like cornstarch

DIRECTIONS:

1. Bring the water to a gentle boil in a large saucepan and drop in the salmon.
2. Cook for about 3 to 5 minutes, depending on size.
3. It can cook very fast so watch it carefully as it is best to err on the side of undercooking rather than overcooking. If it is undercooked, you can always throw it in for an extra minute or two.
4. Fish is done when the flesh has turned from translucent to opaque and, rather than feeling squashy to the touch like raw fish, it feels slightly springy. It should still be juicy. Fish that is resistant and flaky is overdone.
5. In the meantime, in a small saucepan combine all sauce ingredients and cook for 2 minutes or until it starts to thicken and coats the back of a spoon. Set aside.
6. Using a wide slotted spatula, remove salmon from water place on a plate, spoon sauce on top, sprinkle with chopped scallions and serve.