Thursday, December 13, 2012

Paleo Honey-Ginger Glazed Salmon

Some days I'm thoroughly inspired in the kitchen, and want to create and experiment like a crazy fiend. Other days I'm delighted when I can let someone else do the grunt work... when I can find a recipe that's simple, tasty and doesn't require a ton of tweaks or substitutions.

I wouldn't start off with such a preamble if I wasn't in the latter sort of mood today. I had holiday shopping to do in the evening, and tons of errands to run in the morning. Happily I also had some wild sockeye salmon from Whole Foods, and find the perfect recipe to showcase the fish.

Cooking Light's Honey-Ginger Glazed Salmon is simple and completely paleo-compliant. The magazine suggests serving with a simple arugula salad; I went a little fancier and made my favorite Arugula Salad with Mango, Macadamia & Avocado.

This was delicious! Using the honey-ginger sauce as both a marinade and glaze really boosted the flavor of the fish.
Paleo Honey-Ginger Glazed Salmon
from Cooking Light

2/3 cup raw honey
2 tbs. lemon juice
2 tbs. warm water (100° to 110°)
1 1/2 tsp. grated peeled fresh ginger
1 garlic clove, minced
4 (6-ounce) skinless salmon fillets (1 inch thick)
1/4 tsp. salt

Preheat oven to 350.

Combine honey, lemon juice, water, ginger, and garlic in a small bowl, stirring with a whisk until blended. Pour honey mixture into a 13 x 9-inch baking pan; arrange fish in pan, skinned side up. Let stand 20 minutes.

Turn fish over; sprinkle fish with 1/4 teaspoon salt. Bake at 350° for 7 minutes. Remove from oven.

Preheat broiler. Brush fish with honey mixture; broil 7 minutes or until fish is browned and flakes easily when tested with a fork or until desired degree of doneness.

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