Here’s another quick recipe to try!
- 1 Tbsp. Bariani Extra Virgin Olive Oil
- 3 Tbsp. Butter
- 3 Garlic Cloves, finely minced
- 1/2 tsp. Fresh Minced Ginger
- 1/2 c. Honey
- 2 Tbsp. Soy Sauce
- 2 Tbsp. Rice Vinegar
- 1 pound Sockeye Salmon Filet
- 1 small bunch Scallions, finely minced for garnish (we like I’itoi Onions)
Note: This is a recipe for frozen salmon, if your fish is thawed, halve the cooking times.
Preheat your oven to 425°F. Generously brush a glass baking dish with olive oil.
Remove frozen salmon from packaging, quickly rinse, then pat dry. If you like, you can portion the fish before roasting. Place the salmon skin side down on the baking dish. Place in the oven and roast for 15 minutes. While the salmon is roasting, melt the butter in a large saucepan over medium-low heat.
Add the minced garlic and ginger and saute for about 3 minutes. Mix in the honey, soy sauce, and rice vinegar, and heat to a gentle boil on medium-high heat, stirring frequently so it does not stick. When the mixture boils, reduce to medium and simmer for about 10 minutes, stirring as it thickens.
Remove the salmon from the oven, reduce the oven heat to 350°F. Drizzle the salmon with 3/4 of the honey garlic sauce. Place the salmon back in the oven and roast another 3-5 minutes, or until salmon flakes with a fork. Keep a watch on the fish to make sure the sauce does not burn in the oven. Remove the salmon from the oven and use the remaining sauce as needed. Garnish with scallions and serve. Great with mashed potatoes and mixed microgreens.
Brenna & Kenny