Pan-seared almond crusted salmon on bed of garlic-ginger veggies and soy honey glaze. Healthy and light dinner or lunch dish.
4-6 salmon fillets
1/2 cup almond flour
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons oil (I used light olive oil)
2 tablespoons butter
1/4 cup tamari or soy sauce
3 tablespoon honey
1/3 cup water
1 tbsp + 1 tsp vermouth or 1 teaspoon dijon mustard
3 tablespoons butter
Sauteed ginger-garlic veggies-
sliced broccoli, brussel sprouts,cabbage,kale (I bought salad kit from costco)
pea shoots (optional)
1 tablespoon sesame oil
1 tablespoon butter
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons soy sauce mixed with 2 teaspoons honey
Season salmon with salt and pepper.
Combine almond flour,salt and pepper.
Heat oil and butter in a skillet.
Dip top of salmon fillets in almond flour mix and add it to the skillet skin side up.
Cook until golden and crusty on all sides.
In a saute pan, whisk to combine tamari/soy sauce,water,honey,vermouth or mustard.
Bring to boil on medium high heat and continue to simmer for 3-4 minutes.
Turn off heat and whisk in butter one tablespoon at a time.
Heat oil and butter in a saute pan on high heat.
Throw in garlic and ginger. Quickly swirl around the pan and add in soy sauce honey mixture.
Add in and toss veggies and saute for 1-2 minutes. Don’t over cook.
pour some sauce/glaze on the bottom of dinner plate.
Spoon veggies to the side of sauce and place fish on top of veggies and sauce.