Adapted from myrecipes.com
Full of heart-healthy fats and anti-inflammatory ingredients such as ginger and salmon, this quick 30-minute dinner is the perfect dish to add to your weekly meal rotation. Serve alongside some roasted veggies for a nutrient boost!
- Olive Oil/Cooking Spray
- 1/2 cup honey
- 1/4 cup lower-sodium soy sauce
- 1 (1 1/2-inch) piece peeled fresh ginger, thinly sliced
- 1 garlic clove, grated
- 4 (6-ounce) salmon fillets
- 2 cups cooked brown rice, wild rice or quinoa
Preheat oven to 400°. Line a jelly-roll pan with aluminum foil; lightly coat foil with cooking spray.
Combine honey and next 3 ingredients in a small saucepan over medium heat; simmer 2 minutes, stirring frequently. Cool marinade to room temperature.
Place fillets in an 8-inch square glass or ceramic baking dish. Pour cooled marinade over fillets, turning to thoroughly coat each. Let stand 10 minutes.
Transfer fillets to the prepared pan. Strain marinade through a sieve into a small saucepan; discard solids. Bring the marinade to a simmer over medium heat; cook 5 minutes. Reserve 2 tablespoons marinade in a small bowl and 3 tablespoons in a separate small bowl. Discard any remaining marinade.
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