Glazed Salmon Recipe

Prepare the Marinade

In a small bowl, whisk together honey, soy sauce, minced ginger, minced garlic, olive oil, salt, and black pepper until well combined.

Marinate the Salmon

Place the salmon fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes.

Cook the Salmon

Preheat your grill or oven to 400°F (200°C). Remove the salmon from the marinade and cook for about 6-8 minutes per side, or until it flakes easily with a fork. Brush with additional marinade during cooking if desired.

Prepare the Kale

Wash and chop the kale into bite-sized pieces, removing the tough stems.

Sauté the Garlic

In a large pan, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Cook the Kale

Add the chopped kale to the pan and sauté for 5-7 minutes until wilted.

Add Cream and Cheese

Stir in the heavy cream and parmesan cheese. Cook for another 2-3 minutes until the cream thickens and the cheese melts. Season with salt and black pepper to taste.

Combine Ingredients

In a medium saucepan, combine fresh cranberries, brown sugar, minced ginger, orange juice, cinnamon, and salt.

Cook the Chutney

Bring the mixture to a boil over medium heat. Reduce the heat and simmer for about 15-20 minutes, stirring occasionally, until the cranberries burst and the chutney thickens.

Cool and Serve

Remove from heat and let cool. Serve the chutney warm or at room temperature alongside the glazed salmon.