Ginger Glazed Salmon

Using my go to crispy salmon recipe, I added a honey ginger glaze, placed it over a bed of baby kale and drizzled it with a light, refreshing honey mustard ginger vinaigrette. This salmon could go well over any greens or sautéed veggies.

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4 people

4 People

INGREDIENTS

2 pounds of wild salmon, cut into 4 fillets 8oz each
1 box of baby kale
0.52 cup steamed shelled edamame
1 sliced mini cucumber
1 sliced avocado
handful of orange slices

Ginger Glaze - whisk together

2 tablespoons coconut aminos
1 tablespoon rice wine vinegar
1 teaspoon honey
2 teaspoons of grated ginger
2 grated garlic cloves

Ginger Honey Mustard Vinaigrette - whisk together, adding olive oil last and gradually

0.24 cup fresh squeezed orange juice (1 small orange)
2 tablespoons dijon mustard
1 teaspoon honey
1.52 tablespoons freshly grated ginger
3 tablespoons rice wine vinegar
0.12 teaspoon ground black pepper
0.24 cup olive oil

INSTRUCTIONS

Arrange your salad on a large platter
Heat 1 tablespoon of olive oil in a cast iron skillet over medium-high heat
While pan is heating up, pat dry your salmon thoroughly with paper towel
Add salmon to skillet, flesh side down
Sear for 6 minutes, careful not to move salmon. *If salmon is stuck after 6 minutes, turn heat down and let cook until it easily flips
After 6 minutes, flip your filets, pour Ginger Glaze over each filet and transfer skillet to oven
Broil for 5 minutes on low rack
Transfer filets to a plate flesh side down and remove skins
Dress your salad with the Ginger Honey Mustard Vinaigrette and arrange fillets on top

Filed in: Entrees

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