This lemon honey sauce is sweet and tart, easy to make, and makes you want to drizzle it all over seafood, chicken or veggies!

1/2 cup chicken broth
finely grated zest from 1 lemon
1/3 cup fresh lemon juice (from about 2 small lemons)
2 1/2 tablespoons honey
1 teaspoon coconut aminos
1/2 teaspoon grated fresh ginger
1 tablespoon arrowroot powder, dissolved in about 1 1/2 tablespoons water

In a small saucepan, combine the broth, zest, juice, honey, coconut aminos, and grated ginger, and bring to a boil. Take the pot off the burner and cool the sauce for a few minutes.
Stir the dissolved arrowroot powder in to the sauce while it's still hot, but not boiling. Cool slightly before serving. It will keep for 3 days in a covered container in the fridge.

I made this sauce with salmon and asparagus. We had a friend go to Alaska and brought us back some fresh caught salmon! Perfect!

I prepared the sauce first and set it aside...

Salt and pepper the salmon and heat a grill pan to medium high. Melt about 1 tablespoon of ghee in the pan and lay the salmon in the pan, skin side up. Cook for about 4 to 5 minutes or until nicely browned. Flip the salmon over, skin side down, and continue cooking for about 3 more minutes or until the salmon is done.