Tuesday, November 18, 2014

Honey Garlic Salmon

2 T honey
1 T lemon/lime juice 
   (freshly squeezed is best)
2 - 3 large garlic cloves, crushed and       chopped
1/2 t salt
1/2 t ground black pepper
4  salmon fillets, skin off
1 - 2 t coconut oil or extra virgin olive oil
2 green onions, finely chopped

In a small bowl, whisk together honey, lemon/lime juice, garlic, salt and pepper. Place salmon fillets in a glass dish and pour marinade over.  Gently move fillets around and turn them over to make sure they are all evenly coated. Place flesh side down and let marinate 15 minutes.
Preheat large non-stick skillet or iron skillet on low - medium heat and add oil, making sure it coats the bottom of the skillet evenly. Place salmon fillets flesh side down leaving enough space in between them. Cover with a lid and cook for 3 minutes. Remove the lid, cook another minute and flip over. Repeat: cover, cook for 3 minutes, remove the lid and cook for another minute. If your skillet is not large enough, cook in two batches. If you over crowd the skillet, cooking time increases by a few minutes for each step. Serve hot garnished with green onions. I served mine with roasted cauliflower and cooked kale.

Storage Instructions: Refrigerate covered for up to 5 days.

*Adapted recipe from ifoodreal.com

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