Wild salmon. It’s all the rage if you’re into eating healthy.

Which, duh. Otherwise you wouldn’t be reading this now, would you?

It’s got great omega 3 fatty acids to reduce inflammation all over your body and cooks quickly, making it a perfect weeknight meal.

But eating it over and over again the same way can get a little dull.

Don’t get me wrong, I love simple preparations such as butter, garlic and dill or herbs with olive oil, but with how much we are (meaning I) eating this season, you might want little more spunk and flavor for your dinner.

If you’re feeling crazy, give this little creation a try:  the slightly spicy, slightly sweet, with a little kick.

Molasses Ginger Salmon

Makes approximately 2 servings

Notes: Fun fact: blackstrap molasses has great health enzymes and minerals that you can’t get anywhere else. Make good use of its smoky flavor with this amazing marinade for grilled or roasted fish. Just be sure to remove the fish from the heat 1-2 minutes before it looks done, as it will continue cooking when you take it out. If you don’t like fish, try this same sauce combination over rice, quinoa or vegetables.

 1 12 ounce wild salmon filet

4 tablespoons fresh ginger, grated or finely chopped

2 cloves garlic, chopped

2 tablespoons unrefined sesame oil

2 tablespoons unrefined blackstrap molasses

1 teaspoon chili powder

sea salt and pepper to taste

Directions:

Preheat oven to 350°F, or preheat a grill to medium heat. In a bowl, mix together sesame oil, chili powder, sea salt, pepper and garlic. Add molasses and chopped ginger, and whisk ingredients together, melting the molasses if necessary.

Rinse the salmon, pat dry with a paper towel and place on parchment lined baking sheet. Pour the molasses-ginger marinade over the fish.

Cook on the grill at a medium temperature about 8-10 minutes, or until the thicker part of the fish is almost opaque.

Broil for 1-2 minutes at the end to caramelize the natural sugars. Remove from the oven and let sit covered, for 2-3 minutes before serving.

Photo by Jasmine Pulley for the new Simply Real Health Cookbook.