The perfect harmony of soy, peanut, and honey. Just when I think Mexican cuisine is my favorite, something like this takes me back to loving Asian inspired foods.
Today's lunch was super simple. Honey, peanut, and soy glazed salmon with just a touch of ginger. Some stir fry veggies, over a bed of red quinoa and this momma is set!
4 salmon filets, thawed
1 16oz bag stir fry veggies
1 tbsp liquid aminos (or low sodium, natural soy sauce)
1 tbsp PB2
1 tbsp wildflower honey
1/2 tsp ground ginger.
Lightly dust salmon filets with ginger. Mix PB2, aminos, and honey together in a small bowl. Drizzle over salmon filets saving half of mixture for after baking. Bake salmon at 410* for 15-20 minutes. Sautée veggies in 1/4c water until cooked through. Serve salmon & veggies over quinoa & drizzle with remaining glaze.