Salmon – The Funky Oven

4 tablespoons olive oil

salmon

salt and pepper
For the sauce:

2 tablespoons honey

2 tablespoons butter

1/4 cup low sodium soy

1 teaspoon fresh grated ginger

1 tablespoon sriracha
Lightly season the salmon with salt and pepper. Heat the olive oil on medium high heat and a large flat non-stick pan. Add the salmon skin side down. Cook 5 minutes. Flip. Cook another 2 minutes. Remove from the pan and keep warm.

In the same pan, lower temperature to low. Add 2 tablespoons of butter. Add the ginger, soy sauce, sriracha, and honey. Stir constantly. Be careful to not but the mixture but cook until reduced. Pour this sauce over the cooked salmon.

Without the rice and corn on my plate tonight, this is a whole 30 recipe. Unfortunately, I love carbs. It just isn’t quite the same without them. I mean…. this was about the easiest weeknight meal possible.

salmon – 2 pounds

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon onion powder

1/2 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon chimayo chili powder

The salmon went on the propane grill inside of the foil tray (but not covered) at 250 degrees for about 15-20 minutes or until it was 145 degrees. The chimayo turns very dark. It is not burned. Promise.

2 avocados

1/2 of small yellow onion diced

1/4 cup chopped fresh cilantro

juice of 1 lime

1 teaspoon Pecos seasoning

Chop the onion and cilantro. Mix it all up. Cover and refrigerate. The avocado will turn brown. Used within an hour and place plastic wrap pressed directly on top to make sure no air is under to turn it brown.

What is Pecos seasoning? It is pretty much what we put on any of the steaks we grill. It is quite possibly the best mix ever tasted. It comes from the Pecos people in Shepherd Texas. We order it online.

Tag: Salmon

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