I have made this Salmon a few times now and I absolutely love it. I added a little twist the other day by placing it on a bed of cabbage, arugula, carrots and edamame beans. It was delicious! It could also be served over quinoa, rice, orzo (or orzo with brussel sprouts as I’ve also done) or pretty much any type of salad.
Here is the recipe for the salmon:
- 3 salmon filets
- 1/4 cup of honey
- 2 tablespoons of whole grain/dijon mustard
- 1 tablespoon of soy sauce
- 1 tablespoon of hot sauce
- 1 teaspoon of apple cider vinegar
- 1/2 teaspoon of red pepper flakes
- 1 tablespoon of olive oil
- 4 cloves of garlic (minced)
- 1 tablespoon of chopped cilantro
- 1 lemon cut into wedges
Salt and pepper the salmon and set aside. Mix the honey, mustard, soy sauce, hot sauce, apple cider vinegar and red pepper flakes in a bowl. Add the olive oil into an oven friendly frying pan and then add the salmon filets. Cook the salmon halfway and then flip. Add the minced garlic and cook until slightly browned. Add the liquid mixture and the lemon wedges and reduce the temperature so that the mixture simmers until sticky. Set the oven to broil and place the pan inside for one minute.
For the salad:
- Three bunches of arugula
- 1/4 head of purple cabbage (chopped)
- 1 cup of edamame beans
- 1 carrot – peeled and julienned
You don’t really need much of a dressing for this recipe because the sauce from the salmon is tasty enough, however I tossed the following ingredients together for a light addition.
- 2 tablespoons of olive oil
- 1 tablespoon of balsamic vinegar
- 1 tablespoon of mustard
- 1 teaspoon of chopped cilantro
- a dash of salt and pepper
Makes 3 servings
- Calories: 482
- Total fat: 19.2g (saturated 1.7g, trans 0g)
- Cholesterol 20mg
- Sodium 915mg
- Total carbohydrates 57.5g (dietary fibre 7.8g, sugars 28.5g) –> ditch the honey if you are watching your sugar intake!!
- Protein 20.4g