As the last week of August is winding down, the kiddies are back in school, and the traffic has picked back up it hits me that summer is about to be “officially” over. And while I am definitely a summer baby and I prefer warm weather to cold, I’m actually ready for some fall temperatures. Boots and jeans and cute sweaters, too. Mostly I’m just ready to be rid of all the damn mosquitoes and my polka-dotted-with-bites skin. I hate those little things, and they sure do love me. That said, I’m holding onto the flavors of summer for just a leetle bit longer. Citrus-y, fresh flavors.
Like this salmon. And zucchini.
- juice and zest of 1 orange
- juice and zest of 2 lemons
- juice and zest of 1 lime
- 2 garlic cloves, minced
- 2 Tbsp soy sauce
- 3 Tbsp honey
- 4 (6 oz) salmon fillets
- 1 Tbsp cornstarch
- 1 Tbsp water
- Preheat oven to 350 degrees F. Line a baking sheet with foil and spray with cooking spray.
- In a medium saucepan over medium-high heat, whisk together all the citrus juices and zest, garlic, honey, and soy sauce.
- In a small bowl, whisk the cornstarch and water together and slowly stir into the marinade and bring to a boil. Heat until the mixture starts to thicken, stirring occasionally, then remove from heat.
- Lay the salmon, skin side down, on the prepared baking sheet, season with salt and pepper, and then brush the marinade generously over the top of each piece, reserving some of the marinade to serve with. Cook for 12-15 minutes, depending on thickness, until salmon is cooked through.
- Serve the salmon with the reserved marinade and your favorite veggies on the side! I recommend anything of the spiralized variety 😉