There are few foods for a get-together between family and friends that impress like a well-prepared salmon. Substitute barbecued steaks for this versatile protein that’s packed with omega-3s and is as easy to prepare as it is nutritious. The sweetness of a fireweed honey complimented by the saltiness of the soy sauce and the acidity of the lime creates a perfect harmony of balanced flavours. Serve with roasted asparagus and a good risotto to blow your dinner guests away.
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In a measuring cup, combine honey and soy sauce. Stir until well combined and set aside.
Season both sides of your boneless, skinless salmon filets with salt and pepper.
Pour flour into a shallow plate and dredge both sides of salmon in flour, shaking off excess.
Heat a large non-stick pan over medium heat and add olive oil.
Brush the first side of salmon generously with half of the glaze and once oil is hot, add salmon to the pan (glaze-side-down). In the pan, brush the second side generously with remaining glaze.
Sauté salmon on the first side for 3 minutes, turn and sauté second side another 3 minutes.
Glaze should be caramelized, and salmon should be just cooked through and opaque inside when flaked.
Squeeze fresh lime juice over the top before serving and garnish with chopped chives if desired.
Ingredients
Directions
In a measuring cup, combine honey and soy sauce. Stir until well combined and set aside.
Season both sides of your boneless, skinless salmon filets with salt and pepper.
Pour flour into a shallow plate and dredge both sides of salmon in flour, shaking off excess.
Heat a large non-stick pan over medium heat and add olive oil.
Brush the first side of salmon generously with half of the glaze and once oil is hot, add salmon to the pan (glaze-side-down). In the pan, brush the second side generously with remaining glaze.
Sauté salmon on the first side for 3 minutes, turn and sauté second side another 3 minutes.
Glaze should be caramelized, and salmon should be just cooked through and opaque inside when flaked.
Squeeze fresh lime juice over the top before serving and garnish with chopped chives if desired.