Honey Spiced Salmon
- Serves:
- 2
- Cooking Time:
- 20 minutes
- Special Diets:
- Gluten Free, Dairy Free
- Print Recipe:
- 1 fillet (300gms) Salmon
- 3 garlic cloves, crushed
- 1 tablespoon lemon juice
- 1 teaspoon Roasted Ground Cumin
- 1 teaspoon Chilli Powder
- 1 teaspoon of Ginger Juice (or ½ teaspoon of Ginger Powder
- 1 teaspoon of Turmeric Juice (or ½ teaspoon of Turmeric Powder
- 2 teaspoons rice bran oil
- 2 tablespoon organic honey
- ½ (half) teaspoon sea salt
- Rosemary (2 sprigs)
- ½ (half) teaspoon sesame oil
- Fresh parsley leaves, pinch of Chilli Flakes and salad leaves to serve
- Wash the salmon fillet, pat it dry. Combine the crushed garlic, lemon juice, cumin, chili powder, turmeric juice, ginger juice, honey, salt and 1 sprig of rosemary in a bowl.
- Marinate the fillet with the mixture and leave to rest for 5-10 minutes.
- Heat the flat pan over medium heat and coat it with rice bran oil.
- Cook the fillet on each side for 4 minutes. Drizzle the sesame oil. For well done, cook for another 1-2 minutes.
- Serve it on a platter with salad leaves. Garnish it with chili flakes and parsley.
0 Reviews Hide Reviews Show Reviews
- 1 fillet (300gms) Salmon
- 3 garlic cloves, crushed
- 1 tablespoon lemon juice
- 1 teaspoon Roasted Ground Cumin
- 1 teaspoon Chilli Powder
- 1 teaspoon of Ginger Juice (or ½ teaspoon of Ginger Powder
- 1 teaspoon of Turmeric Juice (or ½ teaspoon of Turmeric Powder
- 2 teaspoons rice bran oil
- 2 tablespoon organic honey
- ½ (half) teaspoon sea salt
- Rosemary (2 sprigs)
- ½ (half) teaspoon sesame oil
- Fresh parsley leaves, pinch of Chilli Flakes and salad leaves to serve
- Wash the salmon fillet, pat it dry. Combine the crushed garlic, lemon juice, cumin, chili powder, turmeric juice, ginger juice, honey, salt and 1 sprig of rosemary in a bowl.
- Marinate the fillet with the mixture and leave to rest for 5-10 minutes.
- Heat the flat pan over medium heat and coat it with rice bran oil.
- Cook the fillet on each side for 4 minutes. Drizzle the sesame oil. For well done, cook for another 1-2 minutes.
- Serve it on a platter with salad leaves. Garnish it with chili flakes and parsley.
Related Products
Almond Cinnamon Pancake with Chai Spiced Almond Butter
For Chai Spiced Almond Butter 2 Cups Raw Almonds 1 teaspoon oil 1/2 teaspoon Salt 1/2 teaspoon Spice Zen Stoneground Cinnamon 1/2 teaspoon Spice Zen Stoneground Green Cardamom 1/2 teaspoon...
Spiced Lentil Burger
Lentil Patties 1.5 cups of whole Red lentils (or 2 cans of 400g whole red lentils, drained) 2 small potatoes peeled (or 1 sweet potato) 1 small onion, chopped fine 1 small carrot, shredded 1...
Spiced Chickpea Potato
250 grams (1 cup) Chickpeas soaked 6 hours or overnight (equivalent to 2 cups cooked chickpeas from a can) 400 grams potatoes (or 3 small potatoes) cut into 1 cm cube 3-4 tomatoes finely...
Sticky Chai Blend
Spice Zen's Sticky Chai is a blend of premium quality, organic single origin teas and organic spices which are activated and preserved in 100% Organic raw honey. This is a well-balanced tea blend...
Nutmeg Whole
Type a description for this product here... Honey Spiced Salmon $0.00 Honey Spiced Salmon $0.00 Honey Spiced Salmon $0.00 Honey Spiced...
Customers Also Viewed
Barbecued Prawns with Garlic, Lime & Coriander
350g peeled and deveined large king prawns 1 tablespoon light olive oil ½ teaspoon sea salt ½ teaspoon Stoneground Fine Black Pepper Light olive oil spray 3 garlic...
Butter Chicken
Marinade 450 grams boneless chicken, diced into 1.5-inch pieces 1 tablespoon Lemon juice 1 teaspoon Spice Zen Butter Chicken Spice Blend ½ cup yoghurt (optional lactose free...
Caramelised Fig, Fennel & Orange Salad
80g caster sugar 16 fresh figs, cut in half lengthways (500 grams) 4 medium oranges, peeled and 1cm thick slices (750 grams) 1½ tbsp. lemon juice 1 tsp Aniseed lightly...
Roast Chicken
1.6 kg whole free range chicken 1.5 tablespoons rice bran oil 4 garlic cloves, crushed 1 lemon (halved) 3 tablespoon Spice Zen All Purpose Spice Blend-Mild 1 teaspoon sea salt Rosemary...
Spiced Chickpea Potato
250 grams (1 cup) Chickpeas soaked 6 hours or overnight (equivalent to 2 cups cooked chickpeas from a can) 400 grams potatoes (or 3 small potatoes) cut into 1 cm cube 3-4 tomatoes finely...
Almond Cinnamon Pancake with Chai Spiced Almond Butter
For Chai Spiced Almond Butter 2 Cups Raw Almonds 1 teaspoon oil 1/2 teaspoon Salt 1/2 teaspoon Spice Zen Stoneground Cinnamon 1/2 teaspoon Spice Zen Stoneground Green Cardamom 1/2 teaspoon...
Indian Mustard Seed Potatoes
1.25 kg potatoes 4 tablespoons rice bran oil 1.5 teaspoons Black Mustard Seeds 1.5 teaspoons Yellow Mustard Seeds 1 teaspoon Cumin Seeds ½ teaspoon Turmeric Powder 1 red onion -...
Pumpkin Ravioli
METHOD 1 small pumpkin (approximately 500g) 1 teaspoon olive oil 100 g mozzarella cheese 100 g crumbled goats cheese ¼ teaspoon Spice Zen Ground Nutmeg ¼ teaspoon Spice...
Thai Mussaman Chicken Curry
750 grams chicken legs & thigh fillets 500 ml coconut milk (or 140ml coconut cream & 270ml coconut milk) 100 grams fried Tofu, sliced (optional) 3 tablespoon rice bran oil 3...
Pan-Roasted Snapper with Garlic & Bay Leaves
Whole snapper, about 500g each, cleaned Extra virgin olive oil Salt flakes Freshly Fine Ground Black Pepper 4 large cloves garlic, skin on, smashed 3-4 Bay Leaves 1...
Vegan Biryani
2 Cups Basmati Rice (500 gms) rinsed and drained 5 cups small diced vegetables (potatoes, red capsicum, french beans, carrots, cauliflower) 2-3 tomatoes finely chopped or pureed 3 tablespoons...
Golden Turmeric Latte
2 cups of milk (cow, goat, almond or coconut milk) 3 teaspoon Spice Zen Turmeric Latte blend 2-3 teaspoon of raw honey (or agave syrup for vegans) Pinch of Spice Zen Stoneground...
