{"id":469,"date":"2022-09-16T03:09:03","date_gmt":"2022-09-16T03:09:03","guid":{"rendered":"http:\/\/www.rarelyprofound.com\/?p=469"},"modified":"2022-09-17T05:41:36","modified_gmt":"2022-09-17T05:41:36","slug":"glazed-salmon","status":"publish","type":"post","link":"https:\/\/www.rarelyprofound.com\/?p=469","title":{"rendered":"Glazed Salmon"},"content":{"rendered":"<div id=\"pl-469\"  class=\"panel-layout\" ><div id=\"pg-469-0\"  class=\"panel-grid panel-no-style\" ><div id=\"pgc-469-0-0\"  class=\"panel-grid-cell\" ><div id=\"panel-469-0-0-0\" class=\"so-panel widget widget_sow-editor panel-first-child panel-last-child\" data-index=\"0\" ><div class=\"so-widget-sow-editor so-widget-sow-editor-base\">\n<div class=\"siteorigin-widget-tinymce textwidget\">\n\t<p><img loading=\"lazy\" class=\"alignnone size-medium wp-image-204\" src=\"http:\/\/www.rarelyprofound.com\/wp-content\/uploads\/2022\/09\/glazed-salmon.jpg\" alt=\"\" width=\"595\" height=\"595\" \/><br \/>\n<span style=\"color: #000000;\">Once you marinate your salmon, you won\u2019t be able to go back.<\/span><\/p>\n<\/div>\n<\/div><\/div><\/div><\/div><div id=\"pg-469-1\"  class=\"panel-grid panel-no-style\" ><div id=\"pgc-469-1-0\"  class=\"panel-grid-cell\" ><div id=\"panel-469-1-0-0\" class=\"so-panel widget widget_sow-editor panel-first-child panel-last-child\" data-index=\"1\" ><div class=\"so-widget-sow-editor so-widget-sow-editor-base\">\n<div class=\"siteorigin-widget-tinymce textwidget\">\n\t<h6><strong>Ingredients:<\/strong><\/h6>\n<ul>\n<li style=\"border-bottom: 1px dotted #333;\"><span style=\"color: #000000;\">12 oz skinless salmon(340 g)<\/span><\/li>\n<li style=\"border-bottom: 1px dotted #333;\"><span style=\"color: #000000;\">1 tablespoon olive oil<\/span><\/li>\n<\/ul>\n<h6><strong>HONEY SOY MARINADE:<\/strong><\/h6>\n<ul>\n<li style=\"border-bottom: 1px dotted #333;\"><span style=\"color: #000000;\">4 cloves garlic, minced<\/span><\/li>\n<li style=\"border-bottom: 1px dotted #333;\"><span style=\"color: #000000;\">2 teaspoons ginger, minced<\/span><\/li>\n<li style=\"border-bottom: 1px dotted #333;\"><span style=\"color: #000000;\">\u00bd teaspoon red pepper<\/span><\/li>\n<li style=\"border-bottom: 1px dotted #333;\"><span style=\"color: #000000;\">1 tablespoon olive oil<\/span><\/li>\n<li style=\"border-bottom: 1px dotted #333;\"><span style=\"color: #000000;\">\u2153 cup less sodium soy sauce(80 mL)<\/span><\/li>\n<li style=\"border-bottom: 1px dotted #333;\"><span style=\"color: #000000;\">\u2153 cup honey(115 g)<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div><\/div><\/div><div id=\"pgc-469-1-1\"  class=\"panel-grid-cell\" ><div id=\"panel-469-1-1-0\" class=\"so-panel widget widget_sow-editor panel-first-child panel-last-child\" data-index=\"2\" ><div class=\"so-widget-sow-editor so-widget-sow-editor-base\">\n<div class=\"siteorigin-widget-tinymce textwidget\">\n\t<h6><span style=\"color: #000000;\"><strong>Directions:<\/strong><\/span><\/h6>\n<p><span style=\"color: #000000;\">1. Place salmon in a sealable bag or medium bowl.<\/span><br \/>\n<span style=\"color: #000000;\">2. In a small bowl or measuring cup, mix marinade ingredients.<\/span><br \/>\n<span style=\"color: #000000;\">3. Pour half of the marinade on the salmon. Save the other half for later.<\/span><br \/>\n<span style=\"color: #000000;\">4. Let the salmon marinate in the refrigerator for at least 30 minutes.<\/span><br \/>\n<span style=\"color: #000000;\">5. In a medium pan, heat oil. Add salmon to the pan, but discard the used marinade. Cook salmon on one side for about 2-3 minutes, then flip over and cook for an additional 1-2 minutes.<\/span><br \/>\n<span style=\"color: #000000;\">6. Remove salmon from pan. Pour in remaining marinade and reduce.<\/span><br \/>\n<span style=\"color: #000000;\">7. Serve the salmon with sauce and a side of veggies. We used broccoli.<\/span><br \/>\n<span style=\"color: #000000;\">8. Enjoy!<\/span><br \/>\n&nbsp;<\/p>\n<\/div>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>Once you marinate your salmon, you won\u2019t be able to go back. Ingredients: 12 oz skinless salmon(340 g) 1 tablespoon olive oil HONEY SOY MARINADE: 4 cloves garlic, minced 2 teaspoons ginger, minced \u00bd&hellip; <a class=\"read-more-link\" href=\"https:\/\/www.rarelyprofound.com\/?p=469\">Read More<\/a><\/p>\n","protected":false},"author":2,"featured_media":470,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[9,11],"tags":[],"_links":{"self":[{"href":"https:\/\/www.rarelyprofound.com\/index.php?rest_route=\/wp\/v2\/posts\/469"}],"collection":[{"href":"https:\/\/www.rarelyprofound.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.rarelyprofound.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.rarelyprofound.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.rarelyprofound.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=469"}],"version-history":[{"count":2,"href":"https:\/\/www.rarelyprofound.com\/index.php?rest_route=\/wp\/v2\/posts\/469\/revisions"}],"predecessor-version":[{"id":472,"href":"https:\/\/www.rarelyprofound.com\/index.php?rest_route=\/wp\/v2\/posts\/469\/revisions\/472"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.rarelyprofound.com\/index.php?rest_route=\/wp\/v2\/media\/470"}],"wp:attachment":[{"href":"https:\/\/www.rarelyprofound.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=469"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.rarelyprofound.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=469"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.rarelyprofound.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=469"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}