INGREDIENTS <br />12 ounces skinless salmon <br />1 tablespoon olive oil <br />For the honey soy marinade: <br />4 cloves garlic, minced <br />2 teaspoon ginger, minced <br />½ teaspoon red pepper <br />1 tablespoon olive oil <br />⅓ cup less sodium soy sauce <br />⅓ cup honey <br />PREPARATION <br />1. Preheat oven to 400˚F/200˚C. <br />2. Place salmon in a sealable bag or medium bowl. <br />3. In a small bowl or measuring cup, mix marinade ingredients. <br />4. Pour half of the marinade on the salmon. Save the other half for later. <br />5. Let the salmon marinate in the refrigerator for at least 30 minutes. <br />6. In a medium pan, heat oil. Add salmon to the pan, but discard the used marinade. Cook salmon on one side for about 2-3 minutes, then flip over and cook for an additional 1-2 minutes. <br />7. Remove salmon from pan. Pour in remaining marinade and reduce. <br />8. Serve the salmon with sauce and a side of veggies. We used broccoli.
