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Maple Glazed Salmon with Stir-Fried Veggies

Do you ever find yourself ferociously craving cheese? If so, you are not alone. But it might not be the cheese itself that you are craving. Believe it or not, a cheese craving may actually be an indication of a fatty acid deficiency.

Instead of succumbing to your dairy craving, try eating some omega-3 fatty acid-rich salmon. It has been shown that consuming two to three servings of salmon can reduce a cheese craving altogether.

The last time I had a cheese craving, I started playing around with different salmon recipes and ended up with this Asian-inspired Maple Glazed Salmon dish and it has been a major hit with the whole family.

Servings 2

Ingredients for Maple Glazed Salmon:
¼ cup Bragg’s Amino Acids
3 tbsp maple syrup
3 tbsp sesame oil
2 wild salmon – 6 to 8oz
1 tbsp ginger
2 cloves of garlic, minced
2 scallions, sliced
2 tbsp sesame seeds

Ingredients for Veggies:
1 tbsp coconut oil
1 sweet onion, chopped
1 cup portobello mushrooms
1 large bunch of Swiss chard, cut before cooking
1 tbsp Bragg’s Amino Acids
½ cup cashews, chopped
Sesame seeds 

1.    In a shallow bowl, blend the Bragg’s Amino, maple syrup and sesame oil.  Add the salmon and turn to coat.  Cover each side of the salmon with ginger and garlic.  Cover the fish and place in refrigerator to marinate.  If you can remember, turn the salmon over a few times.  
2.   Preheat the oven to 450.  In an oven-proof dish, cook salmon 10-12 minutes or longer if you prefer your salmon cooked well done.  
3.  While the fish is cooking, heat oil in a large pan over medium heat.  Add onion and cook for 5 minutes, stirring often.  
4.  Add mushrooms, Swiss chard, and Bragg’s Amino Acids. Cover and let simmer for 3 minutes.  Garnish with sesame seeds and serve with salmon.
5. Enjoy! 



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