Adapted from Clean Eating Magazine. If you don't like spicy foods, simply omit the red pepper flakes.
Serves: 2
Ingredients
- 2 wild caught salmon fillets (about 3-4 oz each)
- ½ Tablespoon coconut oil (or olive oil)
- ½ Tablespoon honey
- 3 Tablespoons balsamic vinegar
- 1 teaspoon red pepper flakes
- Sea salt and fresh ground black pepper, to taste
Instructions
- Heat oil in a large skillet over medium to high heat. Season both sides of salmon with salt and pepper. Add salmon to skillet and cook 1 to 2 minutes per side, until golden brown.
- While the salmon is cooking, whisk together honey, vinegar and red pepper flakes in a small bowl. Add vinegar mixture to skillet and simmer until fish is fork-tender and liquid reduces and thickens, about 5 minutes. For a thicker, reduced sauce, simmer for 5 to 10 additional minutes. Just make sure you don't overcook the salmon.
Adapted from Clean Eating Magazine. If you don't like spicy foods, simply omit the red pepper flakes.
Serves: 2
Ingredients
- 2 wild caught salmon fillets (about 3-4 oz each)
- ½ Tablespoon coconut oil (or olive oil)
- ½ Tablespoon honey
- 3 Tablespoons balsamic vinegar
- 1 teaspoon red pepper flakes
- Sea salt and fresh ground black pepper, to taste
Instructions
- Heat oil in a large skillet over medium to high heat. Season both sides of salmon with salt and pepper. Add salmon to skillet and cook 1 to 2 minutes per side, until golden brown.
- While the salmon is cooking, whisk together honey, vinegar and red pepper flakes in a small bowl. Add vinegar mixture to skillet and simmer until fish is fork-tender and liquid reduces and thickens, about 5 minutes. For a thicker, reduced sauce, simmer for 5 to 10 additional minutes. Just make sure you don't overcook the salmon.
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