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Soy-Glazed Salmon with Sauteed Watercress
Posted by Olivia on Fri, June 17, 2011
So you think you can’t cook fish? This recipe will change your mind!
A quick marinade of our bottled Carolyn’s Favorite Infused Oil--a blend of olive oil, brown rice vinegar, tamari, lime juice, spices, and honey--transforms a simple salmon fillet into a delectable dinner in minutes. We prefer to buy wild Alaskan salmon because of its higher makeup of heart-healthy omega-3 fatty acids—and also because fresh fish from the west coast just tastes better!
To accompany the glazed salmon, we made a so-easy sauté of watercress and our Limonato Olive Oil. In under a minute—literally!—the greens wilt down just enough. They’re lemony, peppery, and pair wonderfully with the salmon in this dish.
4 (6-ounce) salmon fillets
2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon Limonato Olive Oil
2 cups chopped watercress
1 tablespoon lemon juice
Sea salt and black pepper, to taste
- Preheat oven to 400°F.
- Combine salmon, Carolyn’s favorite, honey, and soy sauce in a large, shallow baking dish; brush with glaze to coat. Marinate 15 minutes, turning once.
- Place salmon in oven; bake until fish flakes, about 20 minutes. Remove from oven, cover, and set aside.
- Heat Limonato Olive Oil in a medium skillet over medium. Add watercress and cook until just wilted, about 30 seconds, stirring. Add lemon juice and seasonings to taste.
- Serve warm salmon fillets and watercress immediately.
Makes 4 servings.
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