Ginger, Honey, Soy Baked Salmon

Hi everyone!

I’m finally back! I’m afraid I’ve been off the grid a bit recently preparing for a ridiculously hard pensions exam. At last, it’s over, and I can start spending my free time on things I actually like doing. Studying on top of a full time job is pretty difficult and exhausting, especially when you’re also trying to fit in your pre-summer workout whilst trying to eat fresh and healthy and not letting your home turn into a dive. 

Thankfully, I discovered this little recipe through a combination of googling and using what I had in the cup airs and fridge and it’s seen me through a good few evenings of fresh, tasty, light dinner. 

  

You will need:

1 salmon fillet per person

Marinade, also per person, so double, triple, quadruple as required 

2 tbsp soy sauce

1 tbsp runny honey

1 clove garlic

2 tsp grated ginger

chilli powder or flakes to taste, depending how much spice you like 

1 tsp lemon juice 

  

1. Grate the garlic and ginger. Mix together the other ingredients in a ramekin or bowl. 

2. If you have the time and/or inclination, put the salmon in a freezer or sandwich bag and marinate in the sauce for about 10-20 minutes. If you don’t, cover the salmon in the sauce and place it on a piece of tin foil as far ahead as you can manage. 

3. Bake at 180C for 8 minutes or so. If you don’t wrap it up, the honey should caramelise around the edges, but even if it doesn’t, this is delicious!

Serve with roasted vegetables or green beans and rice.

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