Honey Ginger Salmon
Servings: 2
This sweet and tangy Orange Honey Salmon makes a fantastic dairy-free and gluten-free option for a balanced meal, is ridiculously easy to make and packed with awesome flavors and healthy goodness!
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Ingredients
- 300 g fresh salmon fillet
- 1 teaspoon za'atar optional
- sea salt and pepper
For the marinade:
- 1 teaspoon organic honey
- 1 teaspoon soy sauce I use GF soy sauce
- juice of 1 orange
- 1 teaspoon orange zest
- 1 teaspoon fresh ginger grated
- 1 teaspoon garlic clove grated
To serve:
- a large cup of Quinoa Salad
Instructions
- In a large zip-lock bag, combine all marinade ingredients and mix well.
- Place the salmon in the bag and seal tightly, then gently massage the bag to distribute the marinade. Refrigerate for about 10 minutes or up to 2 hours for stronger flavour.
- Lightly grease with oil a skillet and heat to medium heat.
- Remove the salmon from the marinade, and reserve the marinade for later.
- Pat the salmon dry with kitchen paper, then season with za'atar and salt and pepper to taste.
- Sear the salmon, skin down, and cook over medium-low heat for about 5 mins, brushing the fish with the marinade as you cook. Discard leftover marinade.
- Turn the fish and cook a further 2 minutes, or until the salmon flakes easily with a fork.
- Serve immediately with your favorite salad on the side.
Notes
For baked version: Place the skinless salmon fillet on a large square of foil, pour over the marinade, arrange a few orange slices over the sides and bake in a preheated oven to 180C/360F for about 5-7 minutes or until salmon flakes off with a fork.