SPRINGY SALMON

Salmon is one of the most nutritious fish on the market, as it is low in saturated fat and a good source of protein. It's also one of the best sources of vitamin B12, along with a significant source of potassium, iron, and vitamin D. I also love that it is really hard to overcook salmon (not to say it could never happen 😉), so always moist and tasty. This sweet and sour twist is quite pleasing to the palate.

INGREDIENTS
4 6-ounce salmon fillets
1 ½ Tablespoons soy sauce, low sodium
1 Tablespoon honey
½ teaspoon chili garlic sauce
1 teaspoon fresh ginger, minced (yes, this could come in a jar)
Optional: fresh parsley and lemon slices for garnish 

PREPARATION
Place salmon fillets in the baking dish. Whisk together soy sauce, honey, chili garlic sauce, and ginger in a small bowl. Pour over the salmon and marinate at room temperature for 15 minutes or in the refrigerator for 2 hours, occasionally mixing a bit to make sure all is marinating well. 

When ready to cook, preheat the oven to 425 degrees F. Roast salmon for 12-15 minutes. Before removing from oven, broil on high for 1-2 minutes to get desired crispiness. Remove from oven and serve with fresh parsley and lemon for garnish. Makes 4 servings.