I usually make brussels sprouts for this meal but tried zucchini fries -total fail #soggy. Should’ve stuck with the sprouts!
Ingredients:
· 4 fillets of salmon (6ish oz each) we get ours from Costco. Whatever is leftover after the 4 pieces we freeze.
Sauce:
· ¼ cup soy sauce
· 1/3 cup honey
· 2 tbsp water
· 2-3 tbsp balsamic vinegar
· 1 tsp minced garlic
· ½ tsp ginger powder
· 1 tbsp olive oil or avocado oil
Directions:
Place fish filets in Ziploc bag. Whisk together sauce ingredients and pour half into bag and marinate anywhere from 20 minutes -overnight in the fridge. (If you’re tight on time I find it handy to do it the night before then all you must do is throw it in the pan right before supper). Heat a skillet to medium with a tbsp of oil. Sear each side 2-3 minutes depending on thickness of fillet. Remove from pan and poor extra sauce into the pan and heat for 2-3 minutes until thickened. Top with sauce as desired.
Serve It With:
I like to serve this with a long grain rice and baked brussels sprouts.
Rice Tips: chop up a full bundle of green onion ahead of time and throw it in the freezer. Then when you need it just remove the desired amount and mix into the rice 3 minutes before it is finished cooking.
Brussels Sprouts: keep it simple and cut each one in half and place in a bowl. Drizzle with 1 tbsp of olive oil a dash of salt & pepper and garlic powder to taste. Mix well and place on lightly oiled baking sheet. Bake for 15-20 minutes at 450 until desired crispiness and shake pan half way through cooking to avoid sticking.