SPRINGY SALMON
Salmon is one of the most nutritious fish on the market, as it is low in saturated fat and a good source of protein. It’s also one of the best sources of vitamin B12, along with a significant source of potassium, iron, and vitamin D. I also love that it is really hard to overcook salmon (not to say it could never happen đ), so always moist and tasty. This sweet and sour twist is quite pleasing to the palate.
Equipment
- baking dish
Ingredients
- 4 6-ounce salmon fillets
- 1 ½ Tablespoons soy sauce low sodium
- 1 Tablespoon honey
- ½ teaspoon chili garlic sauce
- 1 teaspoon fresh ginger minced (yes, this could come in a jar!)
- Optional: fresh parsley and lemon slices for garnish
Instructions
- Place salmon fillets in the baking dish. Whisk together soy sauce, honey, chili garlic sauce, and ginger in a small bowl.
- Pour over the salmon and marinate at room temperature for 15 minutes or in the refrigerator for 2 hours, occasionally mixing a bit to make sure all is marinating well.
- When ready to cook, preheat the oven to 425 degrees F. Roast salmon for 12-15 minutes. Before removing from oven, broil on high for 1-2 minutes to get desired crispiness.
- Remove from oven and serve with fresh parsley and lemon for garnish. Makes 4 servings.
0 Comments