Honey Glazed Salmon Recipe

Full Recipe: Honey Glazed Salmon w/ Mango Salsa, Baked Sweet Potatoes and Honey/Ginger/Garlic Brussels Sprouts

Watching this video hungry isnt the best idea… lol
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*Disclaimer – All measurements below may not be exact. They are estimates. I eyeballed everything. Make sure you taste your food along the cooking process to customized it to your liking 😀

Heres each recipe individually..

Baked Sweet Potatoes / Baked Yams
* Yams or Sweet Potatoes
* Butter
* Sour Cream

– Preheat Oven to 375 degrees
– Scrub Sweet Potatoes/ Yams in warm water to get rid of dirt
– Dry them off
– Stab them with a knife or fork (So they dont explode in your oven lol)
– Bake for 45 mins or until they dent easily
– Cut them in half
– Add Butter and Sour cream

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Baked Salmon
* Salmon (4 slices)
* Adobo (1 tbsp)
* Dried Thyme (2 tsp)
* Black Pepper (1 tsp)
* Onion Powder (1tsp)
* Cajun Seasoning (2 tbsp)
* Crushed Red Pepper (1tsp)
* Vegetable Oil
* Garlic (3 cloves)
* Diced Red, Green, Yellow, Orange Pepper

– Wash salmon and pat dry with paper towel (Very Important!)
– Season Salmon with all your dry seasonings (Season both sides)
– Massage the seasonings into the salmon
– Let it sit for 15 – 20 mins

-Preheat Large frying pan on Med High Heat
-Add Vegetable oil (about 1tbsp) enough to coat the pan
– Sear/ Fry the salmon on each side until they have a light brown color
[Searing them is STRICTLY for color. DO NOT fry them until they are completely cooked]
– Add salmon to baking dish
– Sautee Garlic and Peppers (3 mins tops)
– Pour Sautéed vegetables over the salmon
– Bake for 20 mins @ 400 degrees

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Honey Garlic Ginger Glaze Sauce
* 1 Clove Garlic
* Fresh Ginger (1 tsp)
* LOW SODIUM Soy Sauce (1/3 cup)
* Honey (3 tbsp)
* Grape Fruit or Lemon Juice (2 tsp)
* Sweet Chilli Sauce (1 tbsp)

– Crush diced Ginger & Garlic in bowl until they are fragrant
– Add remaining ingredients
– Stir
– If you wish to have a thicker sauce you can boil this mixture for 10 mins

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Honey Ginger Garlic Brussel Sprouts
* Brussel Sprouts
* Garlic (3 cloves)
* Ginger (2 tsps)
* Salt
* Black Pepper
* Curry (1 tsp)
* Crushed red pepper
* Honey
* Water (1/2 cup)

-Preheat Large frying pan on Med Heat
-Add Olive Oil
-Sautee Garlic and ginger
-Add Brussel Sprouts
-Add Black pepper, curry, red pepper
– Stir for 1 min
– Add honey
– Stir until Bsprouts are a vibrant green color
-Add salt and water
– Simmer until brussels are soft.

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Simple Mango Salsa
* 1 Diced Mango
* Minced Cilantro
* Grape Fruit Juice (3 tsp)

Okay so this is the most important part I didn’t show it in the video just for times sake when you’re washing your arm salmon off with vinegar water just make sure you cut it dry with a napkin active because if your salmon is wet it will

Hold the seasoning as well as if it was dry so make sure you cut it dry there I was using adobo black pepper and then there I’m using Cajun seasoning is that my favorite thing to use on seafood because it has like a nice savory face savory flavor and now I’m massaging it

So it can like sink in better that is red pepper flakes you get Iced onion powder and yeah that’s about it I met the guy added time again so your salmon should look nice and seasoned yes Lee okay so here I was just checking to see if the pan was hot

Enough and my salmon slices were pretty thick so each side you just need to sear for about two minutes no longer than that if you see them for too long they’re going to turn out really really hard because you’re still going to put them in the oven to cook a little more

So no longer than two to three minutes I’m gonna saute some veggies this is three cloves of garlic and a quarter of red pepper orange pepper yellow pepper and green pepper and a quarter of an onion so oh I’m going to throw this in the pan and

So very important dole saute them for too long one do it for about two minutes the rest of the cooking is going to happen in that then basically going to sweat down into the fish it’s going to add flavor to the fish and help the fish

Um keep some of its moisture same pot I’m going to do a side really quick this is olive oil I’m full of fresh garlic this is fresh ginger gonna put some brussel sprouts I’m gonna add some black pepper I’m not going to add salt yet cuz salt

On brings water out of vegetables so I’m just going to add all my seasonings first so I add black pepper this is crushed red pepper and I’m going to add a little bit of curry just a little bit this is not curry curry brussel sprouts so just a pinch

But that’s how we look in when I add a little bit of honey Saul me this much ginger I’m going to put in double the amount of garlic and I’m going to use the same fork and try and match it a little bit so the flavors could come out even though they’re

Chopped and I try to get some of the oils to come out the ginger and the garlic low-sodium soy sauce very important low-sodium because if you use regular soy sauce is going to be too salty so I’m going to put in a good amount this looks like about a quarter

Of a cup I’m going to put in a little bit of sesame oil this gives it like a Asian kick and very important that you use a little bit of this because this is very very strong if you put in a lot this is a rule if you put in a lot it’s

Gonna ruin your whole dish so very little just this much honey actually a little bit more honey it was half a teaspoon honey so altogether I guess you need three tablespoons of honey and this this is a sweet chili sauce you can get this on

Whole foods or you can get this in like Chinatown in New York I love this stuff this with chicken nuggets be like I love a little bit of grapefruit juice okay that tastes great oh my god told you guys to taste that oh so good once they done like that they’re definitely done

And so that’s basically everything messes salmon that’s the sweet potatoes right there and then that’s the brussel sprouts and the cut now I’m going to show you guys how to play everything because right now it just lets regular degler schmegle ax how you plate things can make them look even more appetizing

Remember your eat with your eyes first I’m going to show you guys how I plate this up