Ginger Glazed Salmon

Ginger Glazed Salmon - Living with Ivey

Description

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.

Ingredients

  • pounds of wild salmon, cut into 4 fillets 8oz each
  • box of baby kale
  • cup steamed shelled edamame
  • sliced mini cucumber
  • sliced avocado
  • handful of orange slices
  • tablespoons coconut aminos
  • tablespoon rice wine vinegar
  • teaspoon honey
  • teaspoons of grated ginger
  • grated garlic cloves
  • cup fresh squeezed orange juice (1 small orange)
  • tablespoons dijon mustard
  • teaspoon honey
  • tablespoons freshly grated ginger
  • tablespoons rice wine vinegar
  • teaspoon ground black pepper
  • 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

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