by Heather Schmitt-Gonzalez / Sunday, March 10, 2013
Eek! Saying it out loud makes it real. But I don't get it. Now, it's funny, because Sweet Thang will tell me that he likes salmon (he's a big lover of pretty much any "white" fish). He'll go so far as taking a bite or two of it when I make it. He'll smile and nod his head, eyebrows raised. But two bites is about as far as it ever goes. Apparently he likes it in moderation. So, let me put that another way:
I am the only person in my house who likes salmon in excess. I may even love it. Okay, I do.
They ignored me. Their loss.
I hope you won't ignore me, though. You don't want to miss out on making happy noises. Primal, gutteral happy noises.
Salmon coated in a sweet, sticky honey teriyaki glaze.
from Steamy Kitchen’s Healthy Asian Favorites by Jaden Hair, copyright ©2013. Reprinted with permission of Ten Speed Press, a division of Random House, Inc.
Prep Time: 5 minutes (plus 1-8 hours to marinate)
Cook Time: 6-10 minutes
Keywords: grill saute entree honey salmon Asian
Ingredients (serves 4)
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons mirin (Japanese sweet rice wine)
- 3 tablespoons sake
- 2 tablespoons honey
- 1 pound fresh salmon fillet
- 2 teaspoons cooking oil
Combine the soy sauce, mirin, sake, and honey in a resealable bag. Add the salmon and mix to coat. Refrigerate for 1 hour or up to 8 hours.
Remove salmon, reserving the marinade. Heat a frying pan or sauté pan over medium-high heat. When hot, swirl in the oil. Sear salmon, 2 minutes per side. Turn heat to low and pour in the reserved marinade. Cover and cook for 4 to 5 minutes, until cooked through.
I skinned my salmon fillet and cut it into 4 (4 oz.) portions before marinating. Once I seared both sides and added the marinade to the pan, I did not cover it, rather I spooned the simmering glaze over the top of the salmon fillets - resulting in the most perfect, sticky coating on the outside of the fish. If you break the salmon down into fillets first, like this, the cooking time will be less. After you've added the marinade, allow it to bubble up (this goes quickly); while you're spooning it over the top of the fish, it will continue to thicken. It only takes another minute or two at this point.
I was provided with a copy of Steamy Kitchen's Healthy Asian Favorites for my review. All opinions stated in this post are my own.
Michiana-based food writer with a fondness for garlic, freshly baked bread, stinky cheese, dark beer, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.