Baked Salmon with Honey Pepper sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Ingredients: -Atlantic Salmon (fish), 2 fillet -Honey, 1/2cup -Orange Juice, 1 fl oz -Kikkoman Lite Soy Sauce, 2 tbsp -Pepper, black, 1 tbsp -Pepper, red or cayenne, 1/2 tsp -extra virgin olive oil
-Merinade salmon fillets in orange juice for 30 min.
after salmon has been soaking in orange juice for 15 min start sauce by adding:
-Honey, 1/2cup
-Orange Juice, 1 fl oz
-Kikkoman Lite Soy Sauce, 2 tbsp
-Pepper, black, 1 tbsp
-Pepper, red or cayenne, 1/2 tsp
to small sauce pan and turning heat to high until it starts to boil. After sauce starts to boil turn heat down to medium low and continue to stir for 10 min. After 10 min. put fillets on baking sheet and add them to oven at 400 degrees. turn down sauce to low heat while salmon bakes for 15 min. When 15 minutes is up take salmon out of oven, and cool for 2 min. also let sauce cool at this time. after they have cooled glaze salmon with sauce, then add extra sauce to side.
Number of Servings: 2
Recipe submitted by SparkPeople user KINGOFSAND.
after salmon has been soaking in orange juice for 15 min start sauce by adding:
-Honey, 1/2cup
-Orange Juice, 1 fl oz
-Kikkoman Lite Soy Sauce, 2 tbsp
-Pepper, black, 1 tbsp
-Pepper, red or cayenne, 1/2 tsp
to small sauce pan and turning heat to high until it starts to boil. After sauce starts to boil turn heat down to medium low and continue to stir for 10 min. After 10 min. put fillets on baking sheet and add them to oven at 400 degrees. turn down sauce to low heat while salmon bakes for 15 min. When 15 minutes is up take salmon out of oven, and cool for 2 min. also let sauce cool at this time. after they have cooled glaze salmon with sauce, then add extra sauce to side.
Number of Servings: 2
Recipe submitted by SparkPeople user KINGOFSAND.
Nutritional Info Amount Per Serving
- Calories: 904.6
- Total Fat: 32.3 g
- Cholesterol: 218.7 mg
- Sodium: 752.6 mg
- Total Carbs: 74.7 g
- Dietary Fiber: 1.2 g
- Protein: 80.1 g
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