I love, LOVE salmon. The trouble is, it’s rarely something I can afford, so I don’t eat it very often. When I happen to find it on sale for less than $4 a pound, I will buy it, but I’m pretty fearful of trying new recipes with it…cause what if it isn’t good? I aint’ wasting $3.50/lb of food!!! You know what I mean? The last time I bought it, however, I decided to be brave and experiment…and I’m really glad I did.
I’ve always liked a hint of sweet to my meat. So, I combined equal parts of gluten free soy sauce and honey, then added just a teeny bit of ground red pepper to the sauce for a little kick. Squeezed a bit of orange juice into the mix. Marinated my fish in it for a half hour or so, then grilled that baby up (and by grilled, I mean I cooked it in a skillet cause I don’t have a grill. But it’d be really good grilled).
I wish I’d measured everything more closely…I really do. Because this was TO DIE FOR. The slightly blackened honey coating was incredible. I will give you the measurements as close as I can get, and you can adjust for your taste:
Ev’s Sweet N’ Spicy Salmon
1 lb skinless, deboned salmon
3 Tbsp gluten free soy sauce
3 Tbsp honey (bought local, of course!!:-))
Juice of one large orange
Pinch of ground red pepper
Cut the salmon into 4 equal-sized pieces, about 4 oz. each. In a large shallow bowl, mix the soy sauce, honey, orange juice and pepper. Add the salmon and marinate for at least 30 minutes, turning over about halfway through to get both sides properly marinated.
Heat a nonstick skillet over medium heat. Spray with a bit of misted olive oil (if you have an oil mister), or add 1/2 tsp olive oil to the skillet. When hot, add the fish and cook for about 3 minutes per side, depending on the thickness of your salmon. You want it to flake easily with a fork. Eat it up with some roasted potatoes or a big beautiful salad.
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