LITERALLY THE BEST SALMON MARINADE EVER
I know this is something relatively new for us at CM but hear me out! I am always and forever trying to cleanse and eat healthier. This is a struggle for me, but whenever I get rolling I really get rolling. I made Cauliflower Mash with this and I am going to post my recipe up for you all, and I got the cauliflower recipe from Chef Ed but that's another post. Lets get to the fish.
ROOTED IN THE SEA
My boyfriend has a shellfish allergy and I'm from Florida. You can see how this can bring up issues in my kitchen. Of course I never have any shellfish out when he's around and I can't cook or eat shellfish/ seafood when he's around.
I however love seafood. I was practically raised on it. Whenever I get the chance to cook it I grab at that opportunity for sure. So Treyton (my son) has made it clear to me that he like salmon so I grabbed some from Publix. I had intentions of buying it frozen but it was more salmon than I needed so I bought it fresh and I ammmm sooo glad I did. SO GLAD.
I marinated the salmon for wait for it.... 30 minutes! It took to the fish so well. It was absolutely amazing. Juicy and flavorful and next time I might add some more lime.
+ 1 pound of salmon ( filets)
+ 2 tbsp of honey
+ 1 tbsp of lemon or lime juice
+ 1 tsp of minced garlic (or more depending on your palate)
+ Virgin Olive Oil
+ Salt & Pepper
Combine the honey, juice, garlic, salt, and pepper
Place your salmon filets in a ziploc bag, then pour your marinade over the salmon, mesh it around a bit. Lay the salmon flesh down if it still has the skin on. 15 minutes in the fridge would be fine or anytime longer.
Pour some olive oil in a skillet, have the heat on medium. Make sure the oil has covered the bottom of the skillet.
Place the salmon in the skillet flesh down for about 3-4 minutes. Covered. Flip over your salmon, and make sure the bottom of the skillet is still coated because the you are now cooking on the skin side. ( If you had the skin still on) Cook for 3-4 minutes.
You should definitely serve this fresh out the skillet if possible.
This would be so amazing with a quinoa salad, or a spinach, mozzarella, and balsamic salad