|Simple pan seared salmon is drizzled with a sauce of honey, ginger, soy and hot sauce or wasabi, adding just a bit of heat and lots of flavor.|
Pan Seared Honey Soy SalmonDon't you just love salmon? It's such a quick and easy meal, and delicious, so long as you don't overcook it. A lot of folks like it near raw, but unless I'm eating sushi, I'm not in that camp, and frankly, I'm more of one of those mostly cooked sushi kinda gals anyway. I prefer my salmon just barely cooked through.
While we don't have salmon down here in south Mississippi, fishing is certainly a huge industry along the Gulf Coast and there are plenty of folks who make a living off the Gulf in one way or another, either directly, or indirectly through tourism. Fishermen and women come down here to charter boats for deep sea fishing and participate in tournaments, and often bring their families, who play, game, eat, go to the museums and parks, and shop here locally. That's one reason that Hurricane Katrina, followed by the public perception from the BP oil spill, were so devastating to cities along the Gulf, but thankfully we are finally on the path of recovery.
When people say they hate seafood, I can't help but wonder if the only seafood they've ever eaten is frozen, imported stuff, because when you grow up this close to the source, it's a pretty good guess, with rare exceptions, that you'll be a connoisseur of seafood.
I love it all - shrimp, oysters, blue crab, and I'm a big fish fan - just about any kind out there in the Gulf. White trout, speckled trout, redfish, mackerel, snapper, red drum, grouper, even good ole Biloxi Bacon, are just some of the fish that are found here, and frankly most of us from here were just about weaned on it from birth! It's a natural part of our diet and fresh from the Gulf there is no comparison to frozen imported seafood. Remember to always flip over your frozen seafood packages and look on the lower bottom of the back of the bag or box for country of origin, and spend a little more to buy packages marked as a product of the U.S.A.
Salmon is loaded with healthy Omega-3 fatty acids that benefit your heart, can lower the bad cholesterol while raising the good, helps your brain work better, contains Vitamins A, B and D, and is a good source of calcium and minerals. It tastes great without much enhancement other than salt, pepper and maybe a little lemon, but a drizzle of sauce is a nice change of pace too. This soy sauce, honey and ginger is a perfect blend for pan seared salmon. Stop by and check out my baked salmon with a brown sugar citrus glaze too. Oh my goodness is that good too!
Recipe: Pan Seared Honey Soy Salmon©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 10 min | Yield: About 4 servings
- 1/2 cup chicken stock
- 1 tablespoon cider vinegar
- 3 tablespoons reduced sodium soy sauce
- 3 tablespoons honey
- 1/4 teaspoon ground ginger, optional
- 2 teaspoons hot sauce, optional
- 1 tablespoon unsalted butter
- 4 (4 to 6 ounce) wild Pacific salmon fillets
- 2 tablespoons canola or vegetable oil
- Pinch kosher salt
- Freshly ground black pepper, to taste
- 1 green onion, sliced
- Lemon wedges
In a small saucepan, combine the stock, vinegar, soy sauce, honey, ginger and hot sauce together; bring to a boil, reduce heat and simmer until reduced. Stir in butter.
Meanwhile, heat oil in a cast iron skillet over medium heat. Season the salmon with salt and pepper, turn the skillet to medium high, and sear in the hot pan on both sides, about 8 to 9 minutes total, or until well browned on the outside and slightly opaque in the middle. Squeeze lemon over salmon and drizzle each fillet with the sauce. Garnish with green onion.
Cook's Note: If you are using farmed Atlantic salmon, you can usually eliminate the additional fat or simply use a little non-stick spray, since it is a fattier salmon.
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