Tuesday, January 12, 2010

Honey-Glazed Salmon


On medium-high heat, place a salt-and-peppered fillet of salmon (portioned for two) skin-side down in a tablespoon of olive oil.  Cook for a few minutes, get that skin crisped right up.  Give it a flip and crust-up the other side.  It should be sizzling away pretty well.  When both sides are good and browned, pull it from the heat and leave on a cutting board, under foil.

Back to the pan: Sauté two shallots, two cloves of garlic and a teaspoon of fresh ginger, just for a minute or two.  Add half-cup of white wine, two tablespoons of honey, and a tablespoon of soya sauce to the pan and deglaze, letting it simmer for a few minutes.  The sauce is sweet, with a bite.  Allow to reduce by half, pour over the salmon and serve with stuff you love.

Mmmm.














2 comments:

  1. Thank you for all these amazing meal ideas! That cooking method for the salmon just makes so much *sense*. I still haven't learned how to cook proteins properly since my misguided years as a near-vegan, and your recipes are providing useful technique, as well as insipration.

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  2. These posts make pulling a REAL meal together look amazingly easy.

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