It’s really easy to eat poorly this time of year. With all of the holiday meals, indulgent fall desserts, and the fact that the cold weather just makes me crave comfort foods, healthy eating doesn’t seem to factor in very often. So here is a delicious yet healthy dish that is both good and good for you. There isn’t any oil or butter in the whole recipe! There is a tiny amount of mayo in the sauce though. Teeny tiny.
If you’re not a salmon person because you think it tastes too fishy, this marinade does help.
Tips for preparing salmon:
Buy a good quality salmon. It doesn’t have to be sashimi grade but find a nice thick fillet with the skin on. Buy frozen unless you plan on using it the same day. Raw salmon should not smell fishy.
You don’t have to cut the skin off salmon if you’re grilling it, but it does help reduce the fishy flavor if you do. A lot of the fishy flavor that some people associate with salmon is concentrated in the thin layer of brown/grey fatty “dark meat” between the skin and the pink “light meat”. If you cut the skin off before cooking, you can remove this dark meat area too. I cut a large fillet into smaller pieces to make removing skin and grilling easier.
Grilling salmon is very much like grilling steak except that the pan should be preheated with a slightly lower setting (I set the burner to just above medium). Sear each side and cook it through until it’s flaky. As soon as it starts to flake, remove from heat immediately as you don’t want to overcook fish.
I paired my salmon with rice and avocado sprinkled with lime juice, cilantro and salt & pepper.
Honey Lime Salmon with Sweet & Spicy Sauce
|Prep time||24 minutes|
|Cook time||6 minutes|
|Total time||30 minutes|
- 2 limes
- 3 tablespoons honey
- 4 tablespoons chopped cilantro
- 3 tablespoons soy sauce
- .7 to 1lb salmon
- 1 tablespoon sriracha
- 1 tablespoon mayo
- 1/2 tablespoon mustard
- 1 tablespoon honey
|1.||Squeeze juice from limes and mix with honey, 2 tbs cilantro and soy sauce. Cut skin off salmon. Put it in a sealable bag and pour in marinade. Refrigerate for about 20 minutes.|
|2.||Heat grill or grill pan over medium heat. Remove fish from bag and discard extra marinade. Grill salmon on each side for 2-3 minutes, until it flakes easily.|
|3.||Mix sauce ingredients and to serve with salmon. Sprinkle remaining cilantro over fish.|