My introductions are getting shorter and shorter…

I marinated salmon in a mix of ginger powder, balsamic and apple cider vinegar, coconut aminos and hot chili powder, before pan-frying in coconut oil. I added the remaining marinade once flipped skin-side up, which reduced down to a lovely sticky sauce.

I then browned some tenderstem broccoli, before cooking some pak choi and coriander.

I served with cauliflower rice cooked in some thick coconut milk, and topped with some more chili flakes.