2 wild salmon fillets
3 tbsp gluten-free miso
2 tsp coconut nectar
In a small bowl mix the miso, coconut nectar and enough olive oil to make it into a thick liquid.
Cover the fillets and broil or pan fry until cooked through, about 8-10 minutes. Serve warm.
Serve with Roasted Parsnip Fries and Steamed Bok Choy.