Tuesday, October 22, 2013

Honey-Ginger Glazed Salmon

This is incredibly late, but this is what I made for my Rosh Hashanah dinner last month. We steamed baby carrots and purple carrots, and mixed them with honey, butter and thyme. We also sauteed some sliced purple potatoes. I cooked salmon, and also cooked Joey's brisket (recipe coming soon).

Recipe: Honey-Ginger Glazed Salmon
Adapted from Our Best Bites
Yield: 4 servings

3 tbsp honey
3 tbsp soy sauce
3 tbsp balsamic vinegar
1 tsp grated ginger root
2 tsp minced garlic
2 tsp olive oil
4 6-oz salmon filets

Creamy Dipping Sauce:
6oz plain Greek yogurt
1 clove garlic, minced
1/2 tsp grated ginger root
1 1/2 tsp soy sauce
2 tbsp chopped green onions or chives
2 tbsp lime juice
1 tsp lime zest
Sriracha sauce (to taste)
1/2 tsp kosher salt

Whisk together the honey, soy sauce, vinegar, ginger, garlic and oil. Marinate the fish in the mixture for 20-60 minutes.

While the fish is marinating, whisk together the sauce ingredients. Refrigerate until ready to serve.

Preheat oven to 375 F. Line a baking sheet with foil and spray with nonstick cooking spray. Cook the fish for ~15 minutes, or until it flakes easily with a fork. Serve immediately with the dipping sauce.