My husband detests salmon. In fact, he’s not a fan of most fish unless it’s covered in Kraft tartar sauce (which is completely contrary to my definition of healthy eating) so when I made this, I figured it was a win that he ate what I put on his plate. What I never expected is that a month later he would be asking me why I never made that salmon dish again. Add to that my kids ate it without complaint (though my picky kiddo only ate the salad) and we’ve got a genuine family staple. It really is that good.
Juice of 1/2 a lime
1/4 cup olive oil
1 tsp. sesame oil
3 tbsp. reduced-sodium soy sauce
2 tbsp. honey (or brown sugar)
2 tbsp. fresh ginger, peeled and finely minced
1 clove garlic, minced
1/3 cup fresh cilantro, minced
Salt and pepper, to taste
For the Salad:
1 small-medium head green cabbage, thinly sliced
3 green onions, thinly sliced
1 red bell pepper, seeded and thinly sliced
2 handfuls baby spinach leaves (about 1½-2 cups), roughly chopped
1 carrot, peeled and grated/shredded
For the Salmon:
1-1/2 lbs. boneless salmon fillets
Juice of 1/2 a lime
2 tbsp. reduced-sodium soy sauce
2 cloves garlic, minced
2 inch knob of ginger, peeled and thinly sliced
Coarse salt and pepper, to taste
1) Preheat the oven to 450°F.
2) Make the dressing: combine lime juice, oils, soy sauce, honey, ginger, garlic, and cilantro in a liquid measuring cup or jar. Whisk well to blend fully. Season with salt and pepper to taste. Set aside.
3) Make the salad: combine the cabbage, green onions, red pepper, spinach, and carrot in a medium bowl and toss until evenly mixed. Dress with about half of the dressing, toss well, and then add more dressing to taste as desired.
4) Prepare the salmon: Lay a large piece of aluminum foil flat on a work surface and fold the edges up slightly. Lay the salmon pieces skin side down on one half of the foil. Combine the lime juice, soy sauce, garlic in a small bowl. Drizzle the mixture evenly over the salmon fillets. Sprinkle the ginger rounds over the fillets and season with salt and pepper. Fold the empty half of the foil over the salmon and fold the edges over to seal the packet completely. Transfer to the heated oven to bake. Let cook an instant read thermometer inserted in the center reads 160˚ F. (Cooking time will vary depending on your cooking method and the thickness of the fillets. Remove smaller fillets as needed when fully cooked through, to avoid overcooking while waiting on the larger pieces to finish.)
Serve the warm salmon over a bed of the cabbage salad.
Adapted from: Annie’s Eats
What is something you’d like (to start) to learn how to do in the next year?
The Daily Tip
Am I the only one who thinks figuring out fish shopping is impossible? It’s recommended that we eat three servings each week, but every where you look seems to be controversy of what kind is okay, what kind isn’t okay and each and every article seems to have differing opinions! To complicate matters, what is recommended in some areas is discouraged in others. Well, three cheers for the lovely people at Monterey Bay Aquarium who created a downloadable pocket guide depending on your area. Even better? They have an app for your phone. Never again do you have to feel a prick of conscience while enjoying fish. Unless of course, you are buying off their avoid list – in which case, shame on you!