Chia seeds, flaxseed meal, and bran meal are used to make these high-fiber pancakes. Add butter, maple syrup, or powdered sugar on the top of the pancakes.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
Ingredients
- 1 pound salmon, cut into 4 portions
- 1 lemon, juiced
- 1 lime, juiced
- 1 teaspoon minced garlic
- 1 teaspoon onion powder
- ½ teaspoon Cajun seasoning
- ½ teaspoon paprika
- ½ cup honey
- 2 ⅔ fluid ounces cognac (such as Hennessy)
- 1 tablespoon olive oil, or as needed
- Himalayan pink salt and freshly ground black pepper to taste
Instructions
- Coat salmon in lemon and lime juice and place on a baking sheet.
- Combine garlic, onion powder, Cajun seasoning, and paprika in a small bowl.
- Heat honey in a small saucepan over medium-low heat until bubbling. Add garlic mixture and cognac. Simmer until flavors combine and sauce starts to thicken, about 5 minutes. Let cool until thick, 10 to 15 minutes.
- Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Coat salmon in olive oil; season with pink salt and pepper.
- Broil salmon for 6 to 8 minutes. Spoon the cognac-honey sauce over the salmon. Continue broiling until light brown on top and fish flakes easily with a fork, 3 to 4 minutes.
Nutrition Facts
| Calories | 406 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 2 g |
| Protein | 25 g |
| Saturated Fat | 2 g |
| Sodium | 190 mg |
| Sugars | 35 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
With white rice & roasted balsamic glazef Brussel sprouts
I thought the sauce was quite good! I used center-cut pieces of salmon, about 1 1/4″ inches thick. I broiled it for 5 minutes, added the sauce, then 3 minutes more (so 8 minutes total). I found it to be overdone for my liking. It was well done and very firm. I prefer mine about medium-well and a softer, juicier texture, so next time I would do 5 minutes, then 1 minute with the sauce. The other issue I had was the sauce burning in the pan. Because of the high sugar content, anything under the broiler will burn, so make sure you line your pan with foil, or use a pan you don’t care about. Thankfully the first itself didn’t burn, but the pan was a burnt mess. It set off my smoke alarm, another reason to not have it in there 3 minutes with the sauce, and to only brush on a thin layer. You could drizzle the rest of the sauce over top upon removing from the oven.