Salmon simply tastes fishy to me. I have tried it many ways and really want to enjoy it. Fish , in genera are delicious and I enjoy preparing and serving them. Salmon has just never been my cup of tea.
Recently, I brought home sockeye salmon from my trip to Alaska. The filets are perfect and look amazing. After searching for a new recipe, I found one in the Pioneer Woman’s recipe book. Its funny that a woman that lives in the central USA, far from fresh seafood, knows the best way to prepare it.
Say what you want, her recipe is simple, delicious and perfect! See what you think.
- Salt and Pepper
- Olive Oil, For Cooking
- 2 Tablespoons Butter
- 3 Tablespoons Honey
- 3 Tablespoons Low Sodium Soy Sauce
- 2 whole Limes
- Cilantro, For Serving
- Cooked Rice, For Serving
Season the salmon with salt and pepper. Heat a little olive oil in a nonstick skillet over medium to medium-high heat and place the salmon, skin side down (if you left the skin on) in the pan. Cook for 5 minutes on the first side, being careful not to burn the surface. Carefully flip to the other side and cook for another 2 minutes. Remove the salmon to a clean plate.
In the same skillet, add the butter, honey, soy sauce, and juice from the 2 limes. (You can also zest in the lime before you juice it if you’d like.) Stir and cook over medium heat for a couple of minutes, until the glaze is thick. Taste and adjust the flavors, adding more of whatever you’d like. Cook if for another minute or two if you like the glaze very thick.
Place the salmon back into the skillet and spoon the sauce all over the top. Stir together cooked rice with a little lime juice (and zest, if you’d like.) Serve the salmon over the rice, spooning on extra sauce. Sprinkle with chopped cilantro, add a lime wedge, and chow down.
And it does not taste FISHY!!!
For more Montana Grant, find him in the kitchen at www.montanagrantfishing.com.