Honey Ginger Salmon

Honey Ginger Salmon — Fresh, wild caught salmon is something we don’t get to eat nearly as often as I’d like.  Good quality salmon is considered a super food, and is highly recommended to improve heart health, blood pressure, and all sorts of other common health issues.  Salmon is very high in fatty acids, especially Omega-3, which has recently been linked to ADHD issues in children.  Studies show a lack of those fatty acids are often present in children who have behavior problems.  And it just so happens that salmon is my very favorite fish.  So I try to work into the menu whenever I can.  It can seem like a splurge to put a meal like this on the table at times, but it’s truly worth every penny, and a small amount goes a long way.  Learning to cook great meals at home is one of my favorite budget tips – when you have great recipes and ingredients at home you rarely feel the need to go to a restaurant to spend double the amount of money you would have spent on making the same dish at home in the first place.  Wild caught Alaskan salmon is considered to be “in season” during the summer months so you can often find it on sale at that time.  Make sure you always buy wild caught Alaskan salmon, not farmed – the wild version is much higher in Omega-3′s and other vitamins and minerals.  Also make sure that no artificial coloring has been used to make the fish appear more pink.

In my opinion salmon needs very little help when it comes to the flavor department.  I just added a few ingredients together and marinated the salmon for a short time before popping it in the oven.  I love mixing sweet and savory flavors, so this little marinade was exactly what I wanted.  It doesn’t overpower the salmon, it simply enhances it.  When you’re looking for a quick and easy dish that will also impress, this is the way to go.

I ordered this particular salmon from Anderson Seafoods.  It was by far the best salmon I’ve ever eaten.  The flavor was incredibly fresh, like it just came from the ocean.  I’m a big fan of Anderson Seafoods not only for the quality of their fish and seafood, but because of their commitment to sustainable fishing practices.  That’s something that everyone should pay attention to when they buy seafood.  Anderson Seafoods takes care to ensure that their products remain not only fresh, but that they also retain as many of their natural health benefits as possible.  They also pay close attention to how their products are packed and shipped, so there’s absolutely no unnecessary waste.  Honestly, I was so impressed by the shipping container that I sat at the kitchen table studying it for quite a few minutes.  Yes, I’m a nerd like that.  And the customer service was out of this world.  How many CEO’s personally email you when your order ships?  When you’re looking for the best salmon, or anything from the sea, go to Anderson Seafoods and prepare to be just as impressed as I was.

Oh, and one last tip for those trying to figure out how I got my notoriously picky children to actually eat salmon.  I flaked the fillet into very, very small pieces and mixed it into their brown rice.  They both ate it like it was a bowl of ice cream.  I dream of one day being able to place a piece of salmon in front of them and watch them devour it.  But until we get there I’ll gladly sneak it in wherever I can.

Honey Ginger Salmon

serves 2

1/4 cup soy sauce or Bragg’s Liquid Aminos**

1 Tablespoon white wine vinegar

1 Tablespoon plus 1 teaspoon honey

1 teaspoon freshly grated ginger

1 clove garlic, finely minced

2  6-ounce salmon fillets

In a small bowl whisk together soy sauce/Liquid Aminos, vinegar, honey, ginger, and garlic.

Place salmon in a baking dish large enough to fit both pieces without overlapping.  Pour marinade evenly over each piece of salmon.  Cover with plastic wrap and refrigerate for 30 minutes.

Preheat oven to 375 degrees, and arrange oven rack so that it is in the center.  Lightly coat a baking sheet with olive oil.  Place salmon fillets onto baking sheet and pour remaining marinade over the top.  Bake until salmon flakes easily with a fork, about 15 minutes for me, but may vary depending on the thickness of your salmon.  Serve warm.

**A note about soy sauce:  most conventional soy sauces contain two things we try to avoid: gluten and MSG.  If you follow an all natural diet to help control behavior you should not use regular soy sauce.  A wonderful gluten free/all natural substitute is Bragg’s Liquid Aminos.  It tastes exactly like soy sauce to me, and also contains – as the name implies – several essential amino acids.  It’s made from certified non-GMO soybeans, so it’s full of protein as well.  I use it for marinades, on sushi, in salad dressings, and for all sorts of last minute flavor-enhancing.  My local grocery store carries it in their gluten free section.  You can find it in my Amazon Store if you have trouble getting it locally.

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