Weeknight Salmon with a Honey Ginger Glaze

My go-to weeknight fast food meal is always salmon. I stockpile individually frozen wild-caught salmon filets in my freezer for a quick and easy, after a long day of work, meal. But don’t let the easy prep fool you. This dish would be a welcomed entree at any dinner party. I adapted this recipe from Small Victories a cookbook written by Julia Turshen. The original recipe calls for maple syrup but I didn’t have any so I swapped it for honey. A little minced ginger, a splash of soy sauce, and a sprinkle of black sesame seeds and you’re a step closer to dinner in under 20 minutes AND reaching your 2021 nutrition goal of eating 8 ounces of fish per week. The last picture in the photos below shows how I built a nutrient-balanced plate using 1/4 plate protein (the salmon), 1/2 plate veggies (arugula salad and roasted cauliflower since you already have the oven on), and 1/4 plate whole grain (whole grain rice blend that I made the day before). Who says healthy can’t be delicious and satisfying!

Weeknight Salmon with Honey Ginger Glaze

Ingredients

1 tablespoon honey or 2 tablespoons maple syrup

2 tablespoons soy sauce

1 tablespoons extra-virgin olive oil

1 tablespoon minced fresh ginger

4 (5 ounce salmon filets)

3 scallions, chopped with white and green parts separated

1 teaspoon black sesame seeds

Directions

  1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
  2. In a small bowl, whisk together honey or maple syrup, soy sauce, olive oil and ginger.
  3. Put salmon pieces on a baking sheet. Arrange them so there is some space between each piece. With a teaspoon, spoon the soy mixture over each filet and with the back of the spoon, spread the sauce over the entire filet.
  4. Top each with the chopped white part of scallions.
  5. Roast until firm to touch and beginning to flake with a fork, about 10-15 minutes depending on the thickness of the salmon.
  6. Serve sprinkled with black sesame seeds and chopped green scallions.

Adapted from Small Victories by Julia Turshen

judymatusky.com

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