How about a gourmet-worthy, restaurant quality fish dinner you can make any night of the week…and in only 20 minutes?  We’ve got you covered!

A heavenly glaze of honey, soy, sake, and lime juice coats this roasted-in-the-oven salmon, delivering the perfect balance of sweet and savory. A cucumber and cilantro garnish add additional color and crunch. Add a salad or your favorite vegetable and some fluffy jasmine rice for a complete, easy to prep meal.

Why we love these ingredients

Salmon is one of the best sources of omega-3 fatty acids [EFAs].  EFA’s are powerful compounds that support cardio health, protect your memory, and improve your mood. EFA’s also snuff out inflammation throughout the entire body and may even ease joint pain and swelling.

Salmon’s pink color is due to astaxanthin, a powerful antioxidant that protects cell health while helping your skin appear smooth and toned.

Shallots are a small, elongated member of the onion with a taste that’s described as a mix between an onion and garlic. They’re also more nutritious than their onion cousins!  Shallots are a more concentrated source of protein, fiber, and vitamins as well as allicin, an antioxidant that helps with cell repair. Allicin also contains anti-microbial compounds that defend against colds and allergies.

Ginger is among the healthiest (and most delicious) spices on the planet. It’s a centuries-old remedy for nausea, stomach upset, and even  colds and flu.  The secret to ginger’s array of health benefits is gingerol, an antioxidant that acts as a natural anti-inflammatory and anti-microbial.

Pro tips for easy prep

Pat the salmon fillets dry with paper towels before seasoning them. Removing excess moisture ensures the salmon will get nice and browned during the roasting process.

Cook salmon just until flaky. It should be slightly translucent in the very center. Keep in mind that as the salmon sits, it will continue cooking a little bit so it’s better to remove it from the oven a little early than letting it cook too long. No one likes overdone salmon!

One of the easiest ways to peel ginger is with a spoon! Take the edge of the spoon and gently scrape against the ginger's surface. While the skin is dry and rough, it’s also very thin and peels off easily. A spoon also helps you maneuver around the knobby sections of the ginger without wasting the flesh.

Place the leftovers in an airtight container; it will last about 3-4 days in the refrigerator . To reheat, zap in the microwave for a couple of minutes and refresh the flavors with a squeeze of lemon juice.

Glazed Salmon with Honey-Lime Teriyaki Source

• 1 1/2 lb. salmon fillet
• Kosher salt and pepper
• 1/2 cup Honey-Lime Teriyaki Sauce, divided [see recipe below]
• 1/4 cup rice vinegar
• 1 tsp. honey
• 1/2 tsp. grated peeled fresh ginger
• 1 shallot, thinly sliced
• 2 Persian cucumbers, thinly sliced
• ½ fresh Lemon, for squeezing
• Cilantro leaves, for garnish

Directions

1. Heat oven to 400°F. Place salmon on foil-lined baking sheet, season with 1/4 teaspoon salt, then spoon 3 tablespoons honey-lime teriyaki sauce on top and roast for 10 minutes. Spoon the remaining teriyaki sauce over top and continue roasting for 8 minutes.
2. Increase heat to broil. Baste salmon with any sauce that has fallen to sides of pan and broil until sticky and opaque throughout, 2 to 4 minutes.
3. Meanwhile, in bowl, whisk together vinegar, honey, and 1/4 teaspoon each salt and pepper to dissolve. Stir in ginger then shallot and let sit for 5 minutes. Add cucumber and let sit, tossing occasionally, for 10 minutes.
4. Transfer salmon to platter with slotted spoon, spoon cucumber mixture over top.  Squeeze a lemon half over the fish, garnish with fresh cilantro and enjoy.

Honey-Lime Teriyaki Sauce

• 1/2 cup sake
• 1/2 cup mirin
• 1/2 cup reduced-sodium soy sauce
• 2 Tbsp. honey
• 2 Tbsp. lime juice

Directions

In a small saucepan, combine all ingredients except lime juice and simmer, stirring occasionally, until honey has dissolved, 3 to 5 minutes. Continue simmering gently until mixture has thickened slightly and coats back of a spoon, 12 to 15 minutes more. Remove from heat and stir in lime juice.