• Olive Oil
  • 1/2 cup honey
  • 1/4 cup lower-sodium soy sauce
  • 1 (1 1/2-inch) piece peeled fresh ginger, thinly sliced
  • 1 garlic clove, grated
  • 4 (6-ounce) salmon fillets
  • 2 cups cooked brown rice
  • 3 carrots
  • 1 aubergine


you can also bake in oven vegetables like carrots aubergine and squash



TOTAL TIME 30 mins

Serves 4  (serving size: 1 fillet, 1/2 cup rice, and 2 1/4 teaspoons marinade)

How to:

  1. Preheat oven to 400°. Line a jelly-roll pan with aluminum foil; lightly coat foil with cooking spray.
  2. Combine honey and next 3 ingredients in a small saucepan over medium heat; simmer 2 minutes, stirring frequently. Cool marinade to room temperature.
  3. Place fillets in an 8-inch square glass or ceramic baking dish. Pour cooled marinade over fillets, turning to thoroughly coat each. Let stand 10 minutes.
  4. Transfer fillets to the prepared pan. Strain marinade through a sieve into a small saucepan; discard solids. Bring the marinade to a simmer over medium heat; cook 5 minutes. Reserve 2 tablespoons marinade in a small bowl and 3 tablespoons in a separate small bowl. Discard any remaining marinade.
  5. Roast fillets at 400° for 5 minutes; remove pan from oven.
  6. Preheat broiler to high.
  7.      Brush fillets with reserved 2 tablespoons marinade; broil 1 to 2 minutes or until fillets are done and glazed on top. Serve fillets over rice; drizzle with remaining 3 tablespoons marinade.


Cook’s Notes 

  • Prefer sage honey, if sage honey isn’t available, substitute alfalfa or another light-colored, mild honey. For bolder flavor, try a dark honey. 
  • Wine note: Honey intensifies the rich meatiness of salmon in this dish, which requires a clean, crisp wine.

                      Nutrition Information

calories 408

fat 10.4 g

satfat 2.2 g

monofat 3.5 g

polyfat 3.6 g

protein 39 g

carbohydrate 38 g

fiber 2 g

cholesterol 90 mg

iron 1 mg

sodium 299 mg

calcium 30 mg

sugars 15 g

Est. Added Sugars 15 g