ORANGE GLAZED SALMON

Pat salmon dry with a paper towel, then season with salt and pepper. Heat the avocado oil in a pan on medium high heat. Add salmon and cook for 3-4 minutes each side. While the salmon is cooking, make an arrowroot slurry by stirring together the arrowroot powder and water. Set aside. Once the salmon is cooked, transfer to a plate. Turn the heat down to medium-low and sauté the minced garlic in the pan for 30 seconds. Add the orange juice, honey, tamari, thyme and arrowroot slurry. Whisk the ingredients together for 1-2 minutes or until slightly thickened. Add the salmon back to pan and spoon glaze over salmon before serving. I recommend using a seasoned cast iron pan to ensure the salmon doesn't stick to the pan. The glaze will continue to thicken on its own during cooling process.