I love all these recipe videos popping up on the internet. It’s partly because I love watching food being prepared, but it’s also because I feel unstoppable when I watch them. They make every recipe look so simple! I honestly think someone could make a souffle, (heavily edit it into a video), and I’d believe wholeheartedly that I could do it too. I know this is probably just another contributing factor to the whole millennial mindset of telling your kids they’re shining stars who can do anything imaginable without talking through the realities… but I’m going to happily go along with it in this sense.
Truthfully it’s pushed me to try a few things I normally wouldn’t have tried. For some reason, frying and fish both intimidate me (I can’t even imagine frying fish…), but I saw a video for this salmon and decided to give it a shot. I can now attest to the true simplicity of this recipe! It’s almost too easy… like questionably easy. And it’s so tasty! Even though I don’t have a video to make you believe this, you’ll just have to take my word for it.
For sides, I roasted some brussel sprouts and made this great 90-second brown rice/lentil/quinoa mix from Wegmans (link here!). If you’ve never been to a Wegmans… you need to. Or if you’ve been to Wegmans but never bought the steamable grain pouches… you need to. They’re tasty, healthy, and will make your life much easier. Side note: I’m not sponsored by Wegmans (although that would be awesome). I just love it.
RECIPE ADAPTED FROM: BUZZFEED
PREP: 5 MIN. (+ 30 MIN. MARINATE) / COOK: 6-10 MIN. / SERVES: 2
- 12 oz. skinless salmon
- 1/3 cup soy sauce
- 1/4 cup honey
- 1 tbs. olive oil + more for cooking
- 4 cloves garlic, minced
- 2 teaspoons ginger, peeled/minced
- 1/2 teaspoon red pepper flakes
- Freshly cracked black pepper
- Scallions, chopped
- Place the salmon in a quart-sized ziplock bag or in a shallow bowl
- In a small bowl, mix the soy sauce, honey, olive oil, garlic, ginger, red pepper flakes, and a few grinds of black pepper until well-combined
- Pour half of this mixture over the salmon, reserving the other half for later
- Marinate the salmon in the fridge for 30 minutes to 1 hour
- Heat about 1 tbs. oil in a grill pan or skillet over medium-high heat on the stove-top
- Add salmon to the pan and discard the used marinade
- Cook the salmon for about 2-3 minutes per side. If it’s a thick filet, you may need to cook it a big longer – especially if you don’t like your salmon rare in the middle
- Remove the salmon from the pan
- Pour the reserved half of the marinade into the pan and reduce for about 3 minutes
- Serve the salmon with sides of your choice, topped with glaze and scallions