After all of the sweets that we have been eating, Tai and I decided we were long overdue for a healthy meal. So the other night I grabbed some salmon from the grocery store on my way home from work and decided to see what we could come up with. And our little experiment worked out really well! We made a Honey Almond Salmon with Red Currants and it was delish!
The thing I LOVE about salmon is how quickly it cooks. Within minutes you have a great protein ready to eat. It’s much faster than meat and other types of protein. We’ve also have been buying it fresh frozen, which is often cheaper, fresher and a better cut than what’s at the counter in our local grocery store. While we do live next to the ocean and beach here in Brooklyn, I do not trust the water haha.
This is also the perfect meal to get you through the midweek slump! Forget slaving over a hot stove for your loved ones. Simply let this marinate, drink a cold on or two, toss it in the oven and then you’re eating. I really like no frill dinners when it’s this oppressively hot out. But if you want to make this during another season, feel free to substitute the red currants for dried cranberries. Perhaps a Thanksgiving salmon recipe is in order? Hahaha.
- 1 Pound Salmon
- ½ Cup Soy Sauce
- 3 Tbsp Honey
- 2 Tsp Powdered Garlic
- ¾ Cup Sliced Almonds
- ½ Cup Red Currants (or dried cranberries)
- Remove skin from fish and set filet aside. In a small bowl mix together soy sauce, honey, garlic. salt and pepper. Whisk to combine and put salmon in bowl. Turn to coat every side. Let marinate for 30 minutes.
- Heat oven on high broiler.
- Remove salmon from marinade. Cover a baking sheet with parchment paper and place salmon on top. Coat top of filet with sliced almonds and red currants. Cook for 5-7 minutes or until desired doneness. Enjoy!