CHEF JEFF: One Byte At A Time — Honey Garlic Salmon

Anybody who’s cooked with honey and garlic in tandem knows that combination can produce some pretty tasty results. Honey garlic chicken and honey garlic shrimp are just two popular recipes that come to mind.

But there just might be another good reason to combine the two: Both have been linked to healthy eating. And when combined, honey and garlic become a powerful substance that can boost your immune system to fight off colds, allergies and flu.

Honey is 80 percent natural sugar (fructose and glucose) and is an antioxidant that is antibacterial and antimicrobial. It contains vitamins B6, thiamin, niacin, riboflavin, pantothenic acid and certain amino acids and the minerals calcium, copper, iron, magnesium, manganese, phosphorus, potassium, sodium and zinc.

Garlic is also known for its antibacterial and antiviral benefits as well as being an anti-inflammatory. It contains high amounts of manganese, calcium, phosphorus, selenium, vitamin B6 and vitamin C and has been used to decrease blood pressure, improve cardiovascular health, lower total cholesterol, prevent cancer and metabolize iron.

Good tasting and good for your health. That’s a combination I can live with.

Honey Garlic Salmon
1¼ pounds salmon fillets
2 teaspoons olive oil
Salt and pepper to taste
4 cloves garlic minced
¼ cup water
¼ cup low sodium soy sauce
3 tablespoons honey
2 teaspoons cornstarch
1 tablespoon chopped parsley
Lemon wedges for serving
Heat the olive oil in a large pan over medium high heat. Season the salmon with salt and pepper to taste.
Place the salmon skin side up in the pan. Cook for 4 to 5 minutes per side or until cooked through.
Remove the salmon from the pan and place on a plate. Cover with foil to keep warm.
Add the garlic to the pan and cook for 30 seconds.
Add the water, soy sauce and honey to the pan; bring to a simmer.
In a small bowl, whisk together the cornstarch with 1 tablespoon cold water.
Slowly pour the cornstarch mixture into the pan and whisk to combine. Bring to a boil and cook for 1 minute or until sauce has just thickened.
Return the salmon to the pan and spoon the sauce over the top.
Sprinkle with parsley and serve with lemon wedges.

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