So I turned 40 about two months ago. It finally happened, and there wasn’t a lot that I could do about it, but try to do it with grace… and health! (And some amazing help from Artisan Plastic Surgery!) I have been doing so much better with working out (well, this past month has been a bust with travel, but up until that point…) And then I started my first 21-Day Fix, and did really, really well! I lost 8 pounds and over 14 inches in 21 days. I was so proud of myself! I really liked the way the plan was focused on clean eating and the quality of the foods that you were consuming compared to other programs I had tried before. This recipe is somewhat similar to my previous Salmon recipe, but made to be lighter and is a fresher, zestier flavor.
This also works well as a go-to dinner recipe because it is so easy to prepare, and it is likely that you have the majority of the ingredients for the Ginger Soy Sauce Salmon already at home. I know that even the produce is something that we generally keep in our crisper drawer.
Ingredients for Light Ginger Soy Sauce Salmon
- 2 Tablespoons Rice Vinegar
- 1 Tablespoon Sesame Oil
- 1 Tsp Freshly Grated Ginger (if you used powdered ginger, you’ll need to up the measurement)
- 2 Teaspoons Raw, Unfiltered Honey
- 2 Tablespoon Low Sodium Soy Sauce
- 1 to 1.5 Pounds of Wild Salmon (Why buy Wild Salmon? Read about it here.)
To make the Ginger Soy Sauce Salmon, all you have to do is mince your green onions up, and grate the ginger. (Oh, and an aside, Mellow Man loves ginger, so he asked me to up the grated ginger once. Let me recommend that you do not know much above the 1 Tbsp of grated ginger amount– it ends up overwhelming everything, including the base flavor of the salmon.) Then add them to the honey, rice vinegar, sesame oil and soy sauce with a small whisk. I have found a whisk is the best way to blend the honey and soy sauce smoothly. Then all you have to do is pour the marinade over your salmon.
Isn’t the color of wild salmon gorgeous? I love it! Now, it just needs to marinade for 15 to 30 minutes in the refridgerator. If you’d like, you can turn it over midway. Then place it on your broiler and broil the salmon. Depending on how “well done” you like your fish, it can take 10 to 15 minutes to cook. Mellow Man prefers his meats on the more thoroughly cooked side, so I’d like to encourage you to watch it. When it is tender and flakey, but not dry, it’s done.
Since it doesn’t take that long to cook, the green onions will retain much of their color. I serve it with quinoa or brown rice and sautéed spinach. It’s delicious.
It’s so very light and completely fits into the 21-Day Fix program! Please give it a try and let me know what you think!