Sweet & Spicy Salmon
One of the things I love about fish is how quickly it cooks. This is an unbelievable quick & delicious salmon that you are sure to love. Serve it with zoodles {spiral cut zucchini} and the whole meal is done in about 20 minutes.
I am a fan of zoodles. My mom first bought me this spiralizer a couple of years ago & it makes quick work of cutting up zucchini, plus it gives a funky spin on a traditional veggie. To prepare the zucchini zoodles, simply cut according to the directions with your spiralizer & sauté in a little bit of olive oil. Add salt & pepper to taste. Once done cooking, place the zoodles in a colander for about 3-4 minutes to let the excess moisture drain off. Then move them to a plate to keep them warm until you are ready to eat.
Sweet & Spicy Salmon
ingredients
4 - 6 ounce pieces of wild salmon, skin on
3 tablespoons coconut oil
for the sauce:
1 tablespoon dijon mustard
1 tablespoon lemon juice
1 teaspoon honey
1/2 teaspoon dried oregano
1/4 teaspoon each: smoked paprika & salt
1/8 teaspoon each: onion powder, granulated garlic, cayenne pepper, black pepper
directions
combine all the ingredients for the sauce in a small bowl.
rub the sauce mixture all over the top & sides of the salmon.
heat oil over medium high in a large skillet. place salmon skin side down in skillet & cook*, without turning, until desired doneness. {for medium-well it takes about 8 minutes}
*if oil begins to smoke or splatter too much, simply turn heat down to medium.
This recipe is part of a week long menu with complete grocery list & prep ahead directions