BY MARIA SAKELLARIDI
- 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
HANDS-ON TIME 30 mins
TOTAL TIME 30 mins
Serves 4 (serving size: 1 fillet, 1/2 cup rice, and 2 1/4 teaspoons marinade)
- Preheat oven to 400°. Line a jelly-roll pan with aluminum foil; lightly coat foil with cooking spray.
- Combine honey and next 3 ingredients in a small saucepan over medium heat; simmer 2 minutes, stirring frequently. Cool marinade to room temperature.
- 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.
- 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.
- Roast fillets at 400° for 5 minutes; remove pan from oven.
- Preheat broiler to high.
- 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.
- 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.
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