Sweet and Sour Glazed Salmon

Directions

1. Set broiler to high heat.
2. Rinse salmon filets, pat dry, and set aside in broiling dish.
3. Allow to come to room temperature.
4. Combine apple cider vinegar, sesame oil, tamari, and lemon juice in measuring cup and whisk well.
5. Mix honey with warm water to create simple syrup and whisk into other liquid ingredients.
6. Pour marinade over salmon and let sit for 10 minutes.
7. Broil for eight minutes, until flesh is opaque. Time will depend on thickness. For a 1-inch thick filet, eight minutes will be perfect.

Credit: Used with permission from The Integrative Nutrition Cookbook, 2016

1. To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
2. I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!  
3. More great resources for making your own bone broths:
4. Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/