Garlic-Honey Salmon with Ginger-Dijon Vinaigrette Salad

Salmon Marinade:

1-2 Salmon filets (skin-on)
1/2 Cup Orange Juice
1 TBP Powdered Ginger
2 TBP Garlic Powder
1 TBP Soy Sauce
2 tsp Fish Sauce
1/4 Cup Honey
1/4 Cup Olive Oil

Ginger-Soy Vinaigrette:

1/4 Exra Virgin Olive Oil
2 TBP White Wine Vinegar
2 TBP Lemon Juice
2 TBP Ginger
1 TBP Garlic
1/4 Cup Chopped Green Onion
2 TBP Dijon Mustard



1. Whisk together salmon marinade and pour over salmons in plastic bag. Refrigerate 20-30 minutes.
2. Meanwhile, chop up lettuce and arrange on plates. Lightly sprinkle some garlic powder over leaves, so the dressing will not run through.
3. Mix together dressing ingredients except for mustard. Let green onions soak in dressing for 5 minutes, then whisk in dijon mustard. Add more as desired for thickness.

4. Remove salmon from marinade, reserving 1 cup of marinade.
5. Heat marinade in skillet over medium heat, whisking as needed until thickens slightly. Removed from heat and pour into measuring cup.
6. Pat dry salmon fillets and sprinkle additional ginger, garlic, and a line of honey on each side.
7. Return skillet to heat and add 2 TB of cooked marinade. Add salmons skin-side down and fry for 2 minutes over medium heat.
8. Slowly pour reserved marinade just enough to keep the salmons from sticking to the pan - continue to add / fry / flip until salmons are finished cooking - usually about 6-8 minutes.

9. Pour dressing over salad, and remove salmon from frying pan directly onto salad. Spoon heated marinade from pan over salmon and around the lettuce.