I made this sumptuous salmon for dinner the other night, and it was love at first bite. Cloaked in honey and tamari sauce, garnished with toasted sesame seeds and chives, and served on a bed of quinoa, the fillets make a healthy, 5-star main course that comes together in under 20 minutes.
Need some quick-and-easy magic to put on the dinner table tonight? This step-by-step recipe is for you:
To start, prepare the quinoa according to package directions. Quinoa cooks in just 15 minutes.
While the quinoa is cooking, take two 6-ounce skinless, center-cut salmon fillets...
And lightly dust them with kosher salt and freshly-ground black pepper.
Then heat some butter and olive oil in a non-stick (or well-seasoned cast-iron) skillet. The olive oil is there to keep the butter from burning.
When the skillet is hot but not smoking, add the salmon fillets seasoned-side down. Let the fillets cook until richly-browned -- about 4 minutes for 1-inch thick fillets.
Then flip 'em over, and brown the other side for just 2 minutes. Transfer the fillets to a plate.
Now add another knob of butter to the pan...
Along with a generous drizzle (about a tablespoon) of local honey...
And an equally-generous drizzle of Tamari sauce. Tamari is a high-quality version of soy sauce. Most varieties are gluten-free, but you should check the label to be sure. That is, if you are allergic to gluten.
Return the fillets to the pan, and baste them with the sticky sweet sauce for 30 seconds or so. As you work, the sauce will turn deliciously dark and thick. Remove the pan from the heat.
For each serving, put a heapin' helpin' of hot, cooked quinoa on a plate...
And top it off with a salmon fillet. Drizzle each fillet with the sauce that remains in the skillet.
Sprinkle the tops with toasted sesame seeds...
Scatter some freshly-snipped chives over all...
And then dig right in!
You'e probably wondering what wine you should serve with this sublime dish. I recommend Pinot Grigio, Sauvignon Blanc, or Sancerre.
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Here's the printable:
[amd-zlrecipe-recipe:60]
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