Honey-Ginger Glazed Salmon with Arugula Salad

Name: Honey-Ginger Glazed Salmon with Arugula Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 946 milliliters trimmed arugula; 0 teaspoons freshly ground black pepper; 2 teaspoons grated peeled fresh ginger; 1 garlic clove, minced; 59 milliliters fresh lemon juice, divided; 1 Tbsp olive oil; 158 milliliters sage honey; 680 grams skinless salmon fillets (1 inch thick); 1 teaspoons salt, divided; 2 Tbsps warm water (100° to 110°)

Honey-Ginger Glazed Salmon with Arugula Salad is a gluten free, dairy free, and primal main course. This recipe makes 4 servings with 300 calories, 35g of protein, and 15g of fat each. This recipe covers 33% of your daily requirements of vitamins and minerals. Head to the store and pick up sage honey, garlic clove, olive oil, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Combine honey, 2 tablespoons juice, water, ginger, and garlic in a small bowl, stirring with a whisk until blended.

Ingredients you will need

Garlic

Ginger

Honey

Juice

Water

Equipment you will use

Whisk

Bowl

Pour honey mixture into a 13 x 9-inch baking pan; arrange fish in pan, skinned side up.

Ingredients you will need

Honey

Fish

Equipment you will use

Baking Pan

Let stand 20 minutes. Turn fish over; sprinkle fish with 1/4 teaspoon salt.

Ingredients you will need

Fish

Salt

Bake at 350 for 7 minutes.

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Oven

Remove from oven.

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Oven

Preheat broiler.

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Broiler

Brush fish with honey mixture; broil 7 minutes or until fish is browned and flakes easily when tested with a fork or until desired degree of doneness.

Ingredients you will need

Honey

Fish

Combine remaining 2 tablespoons juice, remaining 1/4 teaspoon salt, oil, and pepper in a medium bowl; stir with a whisk until blended.

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Pepper

Juice

Salt

Cooking Oil

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Whisk

Bowl

Add arugula; toss gently to coat.

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Arugula

Serve salad with fish.

Ingredients you will need

Fish

Wine note: Honey intensifies the rich meatiness of salmon in this dish, which requires a clean, crisp wine. I love Havens Albario 2004 from Napa Valley, California ($24). (Albario is a Spanish white grape.) -Karen MacNeil

Ingredients you will need

Salmon

Grapes

Honey

Wine

Equipment

Ingredients

Servings:

946milliliters

trimmed arugula 0teaspoons

freshly ground black pepper 2teaspoons

grated peeled fresh ginger 1

garlic clove, minced 59milliliters

fresh lemon juice, divided 1Tbsp

olive oil 158milliliters

sage honey 680grams

skinless salmon fillets (1 inch thick)1teaspoons

salt, divided 2Tbsps

warm water (100° to 110°)

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Santan Ema Reserve Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.