Recipe: Simple Sweet & Savory Glazed Salmon

Recipe: Simple Sweet & Savory Glazed Salmon

Hey every­one! I have a dozen or so half-fin­ished arti­cles lined up, so while I am plug­ging away on them, I thought I would pub­lish my recent culi­nary adven­ture. First, a con­fes­sion: I recent­ly pur­chased 14 lbs. of wild-caught salmon from Vital­Choice (arguably one of the best wild seafood sources in the world), know­ing full well that I seri­ous­ly dis­like the taste of salmon. I do not mind them per­son­al­ly – I think they are swell sea crea­tures – but the taste of cooked salmon does not bode well with me. I will take stinky canned tuna over any sort of salmon any day. How­ev­er, I know salmon is per­haps one of the health­i­est foods in the world, and con­tains a myr­i­ad of antiox­i­dants (astax­an­thin for the win!) and omega 3 fat­ty acids. It is easy to digest, looks pret­ty, and is easy to pre­pare – but how do I get past the taste? Well, I thought, I love the taste of teriyaki or any­thing remote­ly resem­bling teriyaki, so that got my inner wheels turn­ing about using my faux soy sauce (coconut aminos) and a sweet glaze to down­play the strong fla­vor of the fish. The results prac­ti­cal­ly made me purr. For those of you with­out this salmon-aver­sion prob­lem, frig­gin cook it how­ev­er you want to, but this one will be a win­ner for any­one who thinks they can­not eat salmon. Simple Sweet & Savory Glazed Salmon You will need: 16–24 oz. wild-caught salmon filet, bone­less (do not get skin­less — keep that skin on!) 2–3 Tbsp. coconut aminos Raw, unfil­tered hon­ey Gar­lic gran­ules (gar­lic pow­der will also suf­fice) Chick­en or fish...