Honey-Soy Salmon
So, my dislike of salmon has been well documented (see here). The thing is, it turns out I like it. A lot. Now, it has to be Wild Salmon, not farm-raised, but other than that, Salmon and I are now peacefully co-existing in my diet.
I think I assumed that since Salmon isn’t a white fish, that it has a strong “fishy” taste. It doesn’t. Or maybe I just had flashbacks to the smell of it when my mom opened a can of it to make salmon salad as a kid.
In any event, I was wrong. Salmon is great, easy, and healthy, as is this recipe. Give it a try.
Honey Soy Salmon
- 1 scallion, minced
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon minced fresh ginger
- 1 pound center-cut salmon fillet, skinned and cut into 4 portions
Directions
Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.
Preheat broiler. Line a small baking pan with foil and coat with cooking spray. Transfer the salmon to the pan, skinned-side down. (Discard the marinade.) Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. You could also do this on the grill.
