Sunday, August 14, 2016

SOY-HONEY-GINGER GLAZED SALMON ON A BED OF SALAD GREENS

We eat a lot of salmon here in the Pacific Northwest. Sockeye, also known as red salmon, is widely available. This is just another salmon recipe to add to your seafood recipe repertoire.



Marinade & Dressing
⅓ cup soy sauce
3 T honey
2 T fresh squeezed lemon juice
½-inch piece ginger, grated
1 clove garlic, minced or pressed
Freshly ground black pepper
Pinch of red pepper flakes
2 salmon fillets, about 6 to 7 ounces each
Mixed salad greens

In a small bowl, whisk together the soy sauce, honey, lemon juice, ginger, and garlic.
Whisk until the honey dissolves.
Season to taste with black pepper and red pepper flakes.

Spoon out 2 tablespoons of the mixture into a small bowl and set aside.
Pour mixture into a bowl that both salmon fillets will fit into.
Add salmon fillets, skin side up, and refrigerate 30 minutes.

Preheat oven to 400 degrees F.

Remove salmon from marinade and place, skin side down, on a baking sheet.
Bake for 7 minutes and then place under the broiler and broil for another 4 to 5 minutes, until salmon is caramelized and is cooked through.

Divide mixed salad greens between two plates.
Drizzle greens with half of the reserved soy mixture.

Lift salmon off of baking sheet with a spatula, skin should remain on baking sheet, if not, peel off before plating.
Place salmon on top of salad greens.

Drizzle salmon with remaining soy mixture.

Serves 2



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