Recipes
Hot Honey-Glazed Salmon with Crispy Almond-Coconut Topping
4 servings
20 minutes total
Shopping list
Ingredients
- ½ cup + 1 tablespoon Mike’s Hot Honey
- 1 tablespoon garlic stir-in paste
- 2 tablespoons ginger dressing
- 2 tablespoons lime juice, divided
- 1 tablespoon Maille Old Style Mustard
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon ground coriander
- 1 teaspoon Hungarian paprika
- 1 teaspoon Badia Ground Ginger
- 2 teaspoons sazón seasoning
- 3 tablespoons Pompeian 100% Grapeseed Oil, divided
- 4 (6 oz) salmon fillets, skin removed (about 1 ½ lb)
- 2 green onions
- ¼ bunch fresh cilantro
- ¼ cup toasted Marcona almonds
- ¼ cup plantain sticks
- ¼ cup toasted coconut chips
Steps
- Combine in small bowl: ½ cup hot honey, garlic paste, ginger dressing, 1 tablespoon lime juice, mustard, and soy sauce until blended; set glaze aside.
- Combine in separate small bowl: coriander, paprika, ginger, and sazón seasoning. Coat salmon fillets with 1 tablespoon oil and season evenly with spice rub (wash hands). Slice green onions thinly at a diagonal; chop cilantro (¼ cup) and almonds coarsely. Combine in medium bowl: plantain sticks, coconut chips, almonds, green onions, cilantro, and remaining 1 tablespoon each hot honey and lime juice until blended.
- Preheat medium cast-iron skillet on medium-high 2–3 minutes. Add remaining 2 tablespoons oil, then arrange salmon flesh-side down in skillet. Cook 2–3 minutes, then flip salmon and cook 2 more minutes. Drizzle with hot honey glaze; cover skillet and cook 1 more minute until centers of fillets flake easily and are 145°F. Remove skillet from heat; serve salmon garnished with coconut mixture.
Amount per ¼ recipe serving: Calories 610, Total Fat 29g, Sat Fat 4.5g, Trans Fat 0g, Chol 90mg, Sodium 910mg, Total Carb 50g, Fiber 2g, Sugars 35g, Protein 35g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 10%