SOY HONEY GINGER SALMON
Most of the teriyaki salmon or glazed salmon recipes out there are full of added sugar, which is unnecessary both from a taste and nutrition standpoint. But because we love an Asian-inspired salmon dish, why we decided to make our own.
This recipe gives you a perfect hint of sweetness to balance out the umami flavors without going overboard. And because we’ve drastically cut down on the added sugar, you can feel great about keeping this dish to your recipe repertoire week after week.
INGREDIENTS: serves 4
1/4 cup coconut aminos or low-sodium soy sauce
1 tbsp rice wine vinegar
1 tsp sesame oil
1 tsp honey
2 cloves garlic, minced
1.5 tbsp minced ginger
1/4 tsp salt
4 (4-6oz) filets of raw salmon
scallions for garnish
DIRECTIONS:
Preheat oven to 400 degrees Fahrenheit.
In a large bowl, mix all ingredients except for the salmon.
Add in salmon, flesh side down and try to coat the exposed skin in the marinade.
If you have the time, cover and store in fridge for a few hours.
Place salmon on a lined baking sheet flesh side up and pour extra marinade on top. Bake for 8-10 minutes, depending on desired level of doneness. Broil for another 1-2 minutes.
Slice scallions and sprinkle on top.
4Q Journaling Guide: This dish counts as a lean protein.