INGREDIENTS:
- 2 5oz filets of sockeye salmon
- 2 cloves of garlic, minced
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon sesame oil
- 1 tablespoon agave nectar
- 1 tablespoon soy sauce
- In a quart zip lock bag pack in the sockeye salmon and all ingredients.
- Allow salmon to marinate for 45 minutes in the refrigerator.
- Set the FireDisc to Medium heat and cook the salmon for 6 minutes per side, topping with the remaining marinade in the zip lock bag.
- Serve with fresh spinach or bok choy. Enjoy!