This is a delightful recipe that I “nutriti-a-fied” to fit with the 17 Day Diet. You can see the original here. I had beautiful intentions of taking a picture of my dinner last night, but my camera batteries are dead, and for the life of me I cannot find the charger. Some day soon – I promise.
1/4 cup of Agave Nectar
2 tbsp soy sauce*
2-3 cloves of garlic, minced
black pepper (4-5 turns of the pepper mill)
1 Salmon fillet*
Place salmon in a shallow glass baking dish. Combine other ingredients in a measuring cup or small dish and whisk together. Pour over salmon, cover and refrigerate for 30 minutes. Turn salmon about 1/2 way through. Pre-heat oven to 400 ° and cook uncovered for 20-30 minutes (time will depend upon the thickness of your fish). When the salmon flakes easily with a fork, you will know it is done. Makes 5-7 servings, depending on how hungry you are!
The Verdict: Rob and I both LOVE this recipe, and it is super duper easy to make; he even cooks it once in a while! It goes well with any vegetable, but my favourite is roasted asparagus with balsamic vinaigrette and a side salad. Delicious!
* I try to use lower sodium soy sauce. We have read all of the labels in our supermarket, and even the “Low sodium” versions are pretty high in salt. China Lily is the brand we found with the lowest sodium content, but it still has 570mg/tbsp. If I find a brand with lower sodium I will give it a try.
* The original recipe calls for 1lb of salmon, but I use a whole fillet of Atlantic Salmon that looks like this:
This is a picture of TWO fillets for those of you who are confused. If you are going to use both fillets, I would double the recipe. Just a thought.
I am confident you could use salmon steaks instead with lovely results, but I’ve never tried it myself. The skin on the fish actually freaks me out a little bit. I fully realize that is ridiculous, you don’t have to tell me.