-
- Prep
- 30 Mins
-
- Total
- 40 Mins
-
- Serving
- 4
Ingredients
Salmon
- 1 cup coconut aminos or soy sauce
- ¼ cup Mike’s Hot Honey
- 2 tablespoons lemon juice
- 1 inch peeled fresh ginger, thinly sliced
- 3 cloves garlic, smashed
- 4 salmon fillets, about 1½ pounds
Avocado Salsa
- 2 avocados, diced
- 1 serrano or jalapeño pepper, sliced
- ½ cup fresh cilantro, chopped
- ½ cup chopped cucumber
- 1 cup chopped tomato
- ½ cup crumbled Montchevre x Mike's Hot Honey Goat Cheese
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lime juice
- ⅓ cup toasted seeds (pepitas, sesame, sunflower, etc.)
Directions
- Whisk coconut aminos or soy, Mike's Hot Honey, lemon juice, ginger and garlic together until honey is dissolved.
- Place salmon fillets skin-side up in marinade. Allow to marinate for 10-30 minutes.
- Preheat broiler to high. Remove salmon from marinade and transfer to sheet pan.
- Put salmon under broiler skin-side down and broil until exterior is crispy and fish is cooked to your liking (around 7–10 minutes).
- While salmon is broiling, combine all ingredients for avocado salsa.
- Serve over rice with avocado salsa over the top. Enjoy!
In this recipe
Fresh Logs
Our master cheesemaker has established a perfectly-balanced recipe for Montchevre® fresh goat cheese logs, and each is made with full respect for traditional French cheese making techniques.
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