Today’s recipe is an easy weekday dinner that I love making and is always a great success. Salmon is actually one of my favourite fishes, not only because it tastes so good but also because it cooks so damn quickly. The whole meal was made in under an hour. In this post I am going to focus on the salmon though.
You are going to need:
2 boneless skinned salmon fillets
For the marinade:
2 Tbs Honey
1 Lemon juice and zest
2 Tbs Dark soy sauce
Garlic powder or fresh
Pink Himalayan Salt
For the sticky sauce:
2 Tbs Cornflour mixed with 2 Tbs cold water
In a small bowl mix your marinade ingredient. Amend the measurements according to your taste buds.
Put your salmon fillets in a plastic zip lock bag and pour half of your marinade in there with is. Close it, shake it and leave in the fridge for at least 15 minutes or a few hours, depending on how much time you have.
Preheat your oven to 180° for fan oven or 200° for normal ones.
After the salmon has marinated place the filets on a lined baking tray and pour the juices in bag over it covering both filets. Bake it for around 15-20 minutes.
Add the boiling water to the left over marinade, and mix it with your prepared cornflour.
In a pan melt some coconut oil, and then add in your sauce and stir until it thickens and becomes sort of sticky, this shouldn’t take too long. If it is too thick for your liking add more boiling water.
I usually make it alongside some steamed asparagus and broccoli stems and depending on how I feel, couscous or salad or boiled potatoes etc…sky is the limit.