Serves: 2 servings
Ingredients:
- 2 (4-6oz) salmon fillets (thawed if frozen)
- 2 Tbsp honey
- 1½ Tbsp Tamari (or soy sauce, or coconut aminos)
- 1 tsp rice vinegar (or cider vinegar or lemon juice)
- 1 clove garlic, finely minced
- ¼ tsp salt
Instructions:
Preheat oven to 375 degrees.
Grease a baking sheet or line it with foil. Place salmon fillets on baking sheet.
In a small bowl, whisk together honey, tamari, vinegar, garlic, and salt until well combined. '
Pour half of the mixture over the salmon. Reserve the other half for after cooking.
Bake at 375 degrees for 8-12 minutes, or until cooked through. Pour remaining glaze over the salmon. Enjoy!
Notes:
My favorite method for thawing fish. I almost always use frozen fish fillets when I make fish. I will usually buy a large 1/2 of a full fresh salmon at Sam's Club and cut it into fillets, vacuum seal them in portions and put in the freezer. To thaw frozen fish fillets, I like to put them in a bowl of water in my fridge for an hour or two, or you can thaw them on the counter in a bowl with a few changes of lukewarm water in about half an hour.
Adapting this recipe. I usually cook gluten free, so I usually use tamari, which is gluten free soy sauce. If you’re not GF, you can certainly use soy sauce. We’ve also tried this with coconut aminos for a paleo version. It’s delicious!
Change it up. You can add about 1/2 tsp fresh ginger to the recipe to give it a more pronounced Asian flair, or substitute fresh lemon juice for the rice vinegar for a citrus twist.
Source: One Lovely Life
No comments:
Post a Comment