Today I thought I would post one of my favorite ways to eat fish. Salmon is one of the best sources of protein that you can get. It’s filled with all sorts of nutritional goodness, plenty of Omega-3’s and Vitamin D. Detailed explanations of the nutritional benefits of Salmon can be found here: Salmon Benefits
I always try to buy fresh from my local fish market. Quite often, you will be able to find wild salmon rather than farmed if you go to one of these specialty stores. Always ask if you can smell the fish! Any legitimate fish market will let you smell it before you purchase because they know they have a fresh, quality product. If the store doesn’t let you sniff, walk out.
If you get a good piece of salmon it should have no scent, and when you cook it it will melt away in your mouth like candy. This recipe truly highlights the melt-away quality of fresh salmon. This pairs well with my roasted garlic cauliflower mash and some roasted asparagus. I hope you enjoy!
- 1.5 lbs of salmon
- 2 tbsp olive oil
- ¼ cup of raw unprocessed honey (preferred)
- 1 tsp sesame oil
- 1 tbsp organic butter (optional)
- 1 tbsp dijon mustard
- ground black pepper
- lemon wedge
- Preheat oven to 400.
- Line a shallow baking pan with tin foil for easy cleanup.
- Coat bottom of pan with olive oil.
- Place salmon skin side down in pan.
- Melt the honey in a medium sized bowl. Add butter if using. Add dijon mustard, sesame oil and black pepper to taste, combine until butter is melted.
- Pour 1/2 the sauce over the salmon and reserve half for later.
- Bake at 400 for about 20 minutes or until fish flakes easily with a fork.
- Pour remaining half of the sauce on top after plating and serve immediately with lemon wedge.