Anti Inflammatory Coconut Aminos Salmon Jerky
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Learn more āIngredients
4 servings
- 1 Ā½ lb salmon fillet, skin removed
- Ā¼ cup coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- 2 cloves garlic, minced
- Ā½ tsp ground turmeric
- Ā¼ tsp ground ceylon cinnamon
- Ā½ tsp fine sea salt
- 1 tsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
Instructions
- 1
Place the salmon fillet in the freezer for 20ā30 minutes, until it is firm but not frozen solid ā this makes slicing much easier.
- 2
While the salmon chills, whisk together the coconut aminos, apple cider vinegar, ginger, garlic, turmeric, Ceylon cinnamon, salt, and honey in a mixing bowl until the honey is fully dissolved.
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