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Honey and soy sauce make for a delicious glaze in this easy and healthy salmon recipe from Dr. Ian Smith's new book Fast Burn.
"There are good fats and there are bad fats. We shouldn't vilify fats totally. Some fats are necessary for our body. Fat is a storage form of energy. Fat will store vitamins A, D, E and K, so we actually need fat. We're trying to burn bad fat. Salmon is an important source of Omega-3 fatty acids. These are considered essential fats because our bodies are unable to make them, so we have to consume them in food. Omega-3s have been shown to reduce inflammation, help with normal brain development and function, improve bone health, and reduce weight and waist size." –Dr. Ian
For more healthy fish ideas, check out this Orange-Sesame Glazed Salmon, Grilled Salmon with Charred Corn Salsa & Zucchini and Gwyneth Paltrow's Fish Tacos on Jicama "Tortillas."
Plus, Dr. Ian explains how whole grains could help you lose weight here.
Adapted from Fast Burn by Dr. Ian K. Smith. Copyright © 2021 by Dr. Ian K. Smith. Used with permission by St. Martin's Press. All rights reserved.
Ingredients
- 4 tablespoons honey
- 4 tablespoons soy sauce
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon minced ginger
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, minced
- Four 6-ounce salmon steaks
- Sea salt
Yield
Serves: 4
Preparation
In a small bowl, whisk together the honey, soy sauce, lemon juice, and ginger.
Preheat oven to 400°F.
In a large skillet, heat the olive oil over high heat until hot but not smoking. Add the minced garlic, cook for 2 minutes, then add the salmon skin-side up. Season the salmon with salt. Cook for 2 minutes, until nicely golden brown underneath, then flip and cook for another 2 minutes.
Take the salmon out of the skillet and place it in a baking dish. Use two-thirds of the glaze to baste both sides of each salmon steak, then place the salmon skin-side down in the dish. Bake 3 to 5 minutes, then flip the salmon and baste with the remaining glaze. Return the salmon to the oven for 3 to 5 minutes more, or until it has reached desired doneness.