Recipe by Food Snob in Israel
My friends say this is the best fish they've ever had! Serve with quinoa tossed with some ginger and garlic. I created this recipe as an accompinent to various Asian dishes I was preparing. Can be eaten along side a noodle salad with chopsticks as well.
Top Review by IngridH
This was very good, the combination of honey and salmon is outstanding! The only change I would make is to combine the honey, garlic, and ginger, then brush it onto the fish to give a more even distribution of the flavors. I left out the oil in order to lower the calories a bit, but I don't think it made a difference in the flavor. This is a recipe I will definitely make again. Made for PAC, Spring 2010.
- 2 salmon fillets
- 3 -4 tablespoons honey
- 4 garlic cloves, minced
- 4 tablespoons olive oil
- 3 -4 tablespoons fresh ginger, minced
- salt, to taste
- pepper, to taste
Directions See How It's Made
- Place Fillets in a large sheet of tin foil.
- Season fillets with salt and pepper to taste.
- Drizzle with honey.
- Sprinkle and/or press garlic and ginger on the fish.
- Douse in olive oil.
- Seal the edges of the tin foil around the fish, forming a "pocket" that does not allow for the escape of steam.
- Cook at 180/375 for 10 minutes and then remove from oven and CAREFULLY open the pouches.
- Return to the oven to cook as per your tastes for the remainder of the time.
- I prefer this fish to be "over cooked" and for the honey to take on a carmelized consistancy and the fish to be slightly "tough" and chewy. Though this is also excellent with a soft buttery consistancy fish. You'll know it is done when the fish looses it's transparent color and flakes apart in the center/thickest part with a fork.
- Batay Avon! Bon Appitete! Happy Eating!