This recipe is impossible to mess up and is a crowd pleaser every time! With only about 5 or 10 minutes of prep-time, this is a great, "I just got home from a long day of work and am so ridiculously lazy" kind of meal. The serving size is about 4 portions so you can share with your family or save the extras for lunch and make a delicious salad or sandwich out of the left-overs. We hope you enjoy this as much as we do! xx
For the Salmon
1-1.5 lb. wild salmon, pin-bones removed
3 tablespoons honey
2 tablespoons tamari (gluten-free soy sauce)
1 tablespoon sesame oil
1" piece of ginger, finely minced or grated
3 garlic cloves, finely minced
Garnish: cracked black pepper, sesame seeds, chopped green onions
Serve with lemon.
- Preheat oven to 200 degrees fahrenheit.
- Place large piece of aluminum foil on the baking sheet (will be used to cover salmon completely). Form it into a bit of a bowl to catch the sauce when added.
- Rinse Salmon and pat dry with paper towels. Place Salmon in the "bowl" of the aluminum foil.
- In a small bowl mix together all ingredients except those for garnish.
- Pour honey-sesame sauce over the salmon.
- Loosely cover the salmon completely with the aluminum foil.
- Bake in oven for about 40 minutes or until salmon is flaky with a fork.
- Cut the salmon into desired sized pieces and plate it over the wilted greens.
- Garnish salmon with cracked black pepper, sesame seeds and chopped green onions.
For the Wilted Greens
12 ounces of greens of choice - kale, bok choy, swiss chard, spinach, etc.
2 garlic cloves, finely minced
1 tablespoon red wine vinegar
unrefined sea salt to taste
- Heat a large frying pan on medium/high heat.
- Add the washed greens.
- Once hot, add 1/4 cup water and the red wine vinegar and cover to let steam for 2-5 minutes depending on the greens.
- Once wilted, take off of heat and toss in the garlic and sea salt to taste.