honey ginger salmon

Nutrient dense dinner to help my running body recover from today’s hill repeats. Adapted original recipe by replacing bread crumbs with Beyond Organics Sprouted Seven Blend to make it extra healthy.

2/3 cup honey
1/4 cup fresh lemon juice, divided
2 tbsp warm water
1 1/2 tsp grated peeled fresh ginger
1 garlic clove, minced
4 (6oz) skinless salmon fillets
1/2 tsp salt, divided
1 tbsp olive oil
1/4 tsp freshly ground black pepper
2 eggs
1 cup bread crumbs
4 cups arugula

Preheat oven 350 degrees

Combine honey, 2 tbsp juice, water, ginger and garlic in a small bowl, whisk until blended. Pour honey mixture into 13×9 inch baking pan; beat eggs in medium bowl, dip salmon pieces in egg and then dredge in flour or bread crumbs. Arrange fish in pan, skinned side up. Let stand 20 minutes. Turn fish over, sprinkle fish with 1/4 tsp if salt. Bake at 350 degrees for 7 minutes. Remove from oven.

Preheat broiler.

Brush fish with honey mixture from bottom of pan; broil 7 minutes or until fish is browned and flakes easily when tested with a fork or until desired degree of doneness.

Combine remaining 2tbsp juice, remaining 1/4 tsp salt, oil, and pepper I a medium bowl; whisk until blended. Add arugula; toss to coat. Serve fish on salad.