Honey Glazed Salmon
A popular choice for Summer days. The honey-based sauce combines with soy sauce and garlic to create an irresistible coating that makes this dish a weeknight dinner favorite.
Nutrition
Calories: 260kcalCarbohydrates: 7gProtein: 25gFat: 14gSaturated Fat: 2gSodium: 670mgSugar: 6g
Ingredients
- 2 skinless & boneless salmon fillets sustainably sourced, preferably
- 3 tbsp soy sauce gluten-free, you can use tamarind sauce
- 1 tbsp sesame oil
- 1 tbsp clear honey
- 1 clove garlic finely chopped
- 1 tsp ginger finely chopped
- Rocket & spinach leaves and baby tomatoes to garnish
Instructions
- Preheat the oven to 180oC.
- Mix the soy sauce, oil, honey, garlic, and ginger in a bowl, then transfer to a shallow dish big enough for the salmon. Lay the salmon skinless side down and spoon some of the marinade over the top.
- Refrigerate for about 20 minutes (or longer) to allow the flavors to permeate the salmon.
- When ready to cook, prepare a shallow baking tray. Cut two squares of tinfoil large enough to wrap each salmon fillet with some extra space.
- Place each fillet onto a piece of foil, then fold up the sides. Pour the remaining marinade over the fillets. Loosely seal the foil to create a packet. This method, called "en papillote," helps lock in the flavors and keeps the salmon tender.
- Bake for about 20 minutes or until the salmon is opaque and flakes easily with a fork.
- Prepare plates with a bed of rocket and spinach and slice up some baby tomatoes to garnish. Once the salmon is cooked, place a fillet on top of the salad and drizzle over any remaining juices from the foil packets. Serve immediately!
Love this recipe?Let us know how it turned out!