Paleo Honey-Glazed Salmon with Ginger
- Yield: 4 servings
- 4 8-oz skinless salmon filets
- 2tablespoons raw honey
- 1tablespoon Dijon mustard
- 1whole lemon, juiced
- 1pieces fresh ginger, peeled and grated
- 3tablespoons olive oil
- 1small cabbage, sliced into thin strips
- 1clove garlic, crushed
- 1tablespoon sesame seeds, plus extra to garnish
- freshly ground pepper
- 4 scallions, chopped
- Heat a large, nonstick pan over high heat and add the salmon—if you have a good-quality, nonstick pan, there should be enough oil in the salmon to cook it without the need to add any extra oil. Cook the salmon for 3-4 minutes on each side.
- Meanwhile, make the glaze. Place the honey, mustard, lemon, and ginger together in a bowl and stir to combine. Set aside.
- When salmon is just about cooked, spoon the glaze over the top, then take off the heat. The glaze will caramelize in the hot pan and turn the salmon sticky and brown.
- To cook the cabbage, heat half the olive oil in a wok over medium heat. Add the cabbage and stir-fry for 3-4 minutes, then add the remaining oil and cook for another 5 minutes, tossing all the time (if you need more moisture, add a drop or two of water).
- Add the garlic and sesame seeds; cook for another minute.
- Turn the cabbage out onto a plate, season with black pepper, and top with the glazed salmon. Scatter the scallions over the top, and serve with a few extra sesame seeds.
Recipe from The Paleo Diet by Daniel Green (Kyle Books, 2015)
Nutritional Info *per serving
- Calories 707g
- Fat 44.2g
- Saturated Fat 7.4g
- Sodium 0.6g
- Fiber 4.6g
- Sugars 13.8g
- Protein 63.8g