StarInfiniteFood

1: Halve and trim the Brussels sprouts.

2: Heat 1.5 tablespoons of ghee or coconut oil over medium high heat.

3: Add Brussels to the pan and sauté for about 10-12 minutes until softened.

4: Add 1/4 teaspoon salt, 1/4 teaspoon Chinese 5-spice, and 1/4 teaspoon pepper.

5: Add 1 tablespoon coconut aminos, 1.5 teaspoons lime juice, 1.5 teaspoons honey, and 1-3 teaspoons sriracha according to spice preference.

6: Toss the Brussels and turn off the heat, allowing them to sit in the sauce for a couple of minutes.

7: Pat dry the salmon and season with salt, pepper, and ginger.

8: Heat some oil in a cast iron pan over medium heat.

9: Sear the salmon on each side for about 4 minutes, adding coconut aminos to the pan when you flip it to caramelize the outside.

10: For the sauce, mix coconut aminos, tamari, sesame seeds, Chile peppers, and scallions.