Here in Boulder, Colorado we love our salmon!  Whether you buy wild-caught salmon from a fishmonger at Seattle Fish Company, in Denver, or while fishing on the Blue Mesa Reservoir, nourish your body with all of the nutritional benefits of salmon.  This delicious recipe is quick and easy when you’re in a pinch for time.

Preparation time: 15 minutes
Makes 4 three-ounce servings

Ingredients:
1/3 cup extra virgin olive oil, plus 2 teaspoons
1/3 cup maple syrup
1/3 cup soy sauce (or organic coconut aminos)
12 ounces of wild salmon, cut into four pieces
1 small green onion, sliced

1. In a mixing bowl, whisk 1/3 cup of extra virgin olive oil, maple syrup, and soy sauce together to make the teriyaki sauce marinade.  Heat the remaining oil in a sauté pan over medium-high heat, then place salmon filets in pan with the fish skin side down, and prick the pink fish flesh with a fork.
2. Pour marinade over the salmon, and wait until the marinade heats up and starts to bubble, then begin to spoon the heated marinade that is at the bottom of the pan over the fish, and continue to spoon the marinade over the fish until the fish is cooked on the inside.
3. A hint to tell if the fish is cooked is to insert a butter knife into the thickest part of the salmon and peek inside—if fish is translucent, then continue to cook until the fish is pale pink.
4. Remove the salmon from the pan while the fish is hot, top with green onions, and serve over whole grain rice and a side of green salad, if desired.
5. Note: You can adjust the recipe to make more or less salmon, but just remember to use equal parts olive oil, maple syrup, and soy sauce for the marinade.

Enjoy!

-Dr. Rosia Parrish