INGRÉDIÉNTS
- 1 1/4 pounds salmon filléts
- 2 téaspoons olivé oil
- salt and péppér to tasté
- 4 clovés garlic mincéd
- 1/4 cup watér
- 1/4 cup low sodium soy saucé
- 3 tabléspoons honéy
- 2 téaspoons cornstarch
- 1 tabléspoon choppéd parsléy
- lémon wédgés for sérving
INSTRUCTIONS
- Héat thé olivé oil in a largé pan ovér médium high héat. Séason thé salmon with salt and péppér to tasté.
- Placé thé salmon skin sidé up in thé pan. Cook for 4-5 minutés pér sidé or until cookéd through.
- Rémové thé salmon from thé pan and placé on a platé. Covér with foil to kéép warm.
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