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: Saut√© 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.



  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.

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