This is hands down the fastest, and most delicious recipe, I've come across in a long time. About 10 minutes from start to finish.....unless your oven heats up really slowly. Turn that oven on before you do anything else. I actually started to cook my vegetable way before I started the salmon, which is why my oven was ready to go when I was. I used skin on salmon and it was delicious - I started with the skin side up. The next two days I made the glaze but put it on Tilapia because that is what I had in the freezer. It was delicious, but the salmon was even better than that. I can definitely see me eating this once a week and never getting tired of it....oh yeah, it's that good.
Pan-Roasted Salmon with Soy-Ginger Glaze
From Chef Bobo (Food and Wine Magazine)
From Chef Bobo (Food and Wine Magazine)
Ingredients
1/4 cup soy sauce
1 teaspoon finely grated fresh ginger
1 teaspoon honey
1 teaspoon Dijon mustard
2 teaspoons extra-virgin olive oil
Four 6-ounce skinless salmon fillets
Freshly ground pepper
Cilantro leaves, for garnish
Directions
1. Preheat the oven to 350°. In a small saucepan, combine the soy sauce and ginger and bring to a simmer. Remove from heat and stir in the honey and mustard.
1 teaspoon finely grated fresh ginger
1 teaspoon honey
1 teaspoon Dijon mustard
2 teaspoons extra-virgin olive oil
Four 6-ounce skinless salmon fillets
Freshly ground pepper
Cilantro leaves, for garnish
Directions
1. Preheat the oven to 350°. In a small saucepan, combine the soy sauce and ginger and bring to a simmer. Remove from heat and stir in the honey and mustard.
2. Heat the olive oil in a large nonstick ovenproof skillet. Season the salmon with pepper and add it to the skillet, skinned side up. Cook over high heat until golden and crusty, 2 to 3 minutes. Turn the salmon and spoon the ginger-soy glaze on top. Transfer the skillet to the oven and bake the salmon for 5 minutes, or until cooked through. Using a slotted spatula, transfer the salmon fillets to plates, garnish with the cilantro and serve.
Notes One Serving 348 cal, 21 gm fat, 4 gm saturated fat, 2 gm carb, 0 gm fiber.
Notes One Serving 348 cal, 21 gm fat, 4 gm saturated fat, 2 gm carb, 0 gm fiber.
