Ingredients
2 large (wild caught Alaskan) salmon steaks (try to get 2″ thick if possible)
1/4 cup organic soy sauce
1-2 cloves chopped garlic
3 TBS honey
2-3 TBS capers with juice
1 tsp. grated ginger (or 1/2 tsp. powder ginger)
1 tsp. pepper
Directions
Marinate salmon steaks for at least 2 – 4 hours. Place oven wrack on top rung, preheat broiler. Wrap each salmon filet in parchment paper, spooning marinade on top before sealing paper. Place on a baking sheet and broil in parchment paper for approx. 10-12 minutes depending on thickness of steaks.
As an alternative, you can also seal them in aluminum foil and grill them.
*These salmon steaks pair well with roasted asparagus or Asian cabbage (slight variation of Jamaican cabbage) and whole grain of your choice (brown rice, quinoa, farro, etc.)