Vegan Honey Glazed Salmon
Discover the ultimate plant-based twist with this Vegan Honey Glazed Salmon recipe—perfect for those craving bold flavors and sustainable alternatives. This creative dish uses thinly sliced carrots to mimic the soft, flaky texture of traditional salmon, while a delightful marinade made from soy sauce, maple syrup, rice vinegar, and liquid smoke delivers rich, smoky sweetness. Infused with layers of nori for an authentic "seafood" essence, this recipe is baked to perfection, creating a tender yet slightly firm texture that beautifully complements its glaze. Quick and versatile, it's a mouthwatering vegan option ready in just over an hour and ideal for impressing at dinner parties or enhancing everyday meals.
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Recipe Information
Ingredients
- 4 Large carrots
- 0.25 cup Soy sauce
- 0.25 cup Maple syrup
- 2 tablespoons Rice vinegar
- 2 tablespoons Olive oil
- 1 tablespoon Lemon juice
- 1 teaspoon Liquid smoke
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Ground black pepper
- 2 Nori sheets
- 1 teaspoon Salt
- 4 cups Water
Instructions
Preheat your oven to 375°F (190°C).
Peel the carrots and cut them into long, thin strips resembling the thickness of smoked salmon slices using a vegetable peeler or a mandoline slicer.
In a pot, bring 4 cups of water to a simmer and add 1 teaspoon of salt. Boil the carrot strips for 3-4 minutes until just tender. Drain and set aside.
In a large bowl, combine soy sauce, maple syrup, rice vinegar, olive oil, lemon juice, liquid smoke, garlic powder, and ground black pepper to create the marinade.
Cut the nori sheets into strips the same size as the carrot slices. This will provide a slight 'fishy' flavor.
In a baking dish or zip-lock bag, layer the carrot slices, interspersing them with the nori strips to infuse the taste, and pour the marinade over them. Ensure everything is well-coated.
Cover and let the carrots marinate in the fridge for at least 30 minutes. For best results, marinate for 2 hours or overnight.
Remove the carrots from the marinade and lay them on a parchment-lined baking sheet.
Brush the carrot strips with leftover marinade, then place them in the preheated oven.
Bake for about 20 minutes, brushing occasionally with marinade, until the carrots become soft and achieve a slightly firm texture.
Serve warm, garnishing with a lemon wedge if desired, and enjoy your vegan honey glazed carrot 'salmon'!
Nutrition Facts
Calories |
628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4959 mg | 216% | |
| Total Carbohydrate | 89.1 g | 32% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 67.3 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 213 mg | 16% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1281 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
