Have I told you how much I LOVE food that seems fancy but really isn't? I am pretty sure I have. In fact, I think I told you that with my amazing Chicken & Moroccan Sauce. If you didn't catch that post, the cat is out of the bag now! This is the secret to my cooking...I like to eat food that is pretty and seems really complicated or fancy but is simple and easy to make! This salmon is a perfect example!
This is one of those dishes that you can make for guests and really 'wow' them! They will compliment you left and right and all the while you'll be thinking about how easy this dish was :) Winning!! Then you will continue to make it for yourself once a week for the whole summer because it's that good. Seriously. If you are not a salmon fan I suppose you could use the marinade for chicken too. I will be trying that soon so I'll let you know if I love it as much as I do on this salmon.
Pair this with my White Balsamic Vinaigrette Peach & Corn Salad and you are in for a treat!
2 cloves of garlic (can use frozen garlic for ease)
1/2 cup Coconut Aminos
1 inch fresh ginger granted (can use the frozen ginger also)
1/4 cup Honey
1 tbspn Chili Past (I use this)
Salt & Pepper if you choose (I only pepper it because the Coconut Aminos adds enough salty taste in my opinion)
Turn over on to 400 degrees.
Place Salmon skin side down on tinfoil. Top with all ingredients and let marinade for about 20-30 minutes. It will look like the pic above.^^
Place salmon in tinfoil and cover. Bake at 12-15 minutes at 400degress. Let sit for about 5 minutes and then serve. When the salmon flakes easily it is done. Do NOT overcook Salmon.
You can also grill the salmon on open tinfoil for about 8minutes, skin side down.
Enjoy and let me know what you think!!