Haven’t had salmon for quite some time and skin feeling very dry during these winter days. Courtesy of Martha Stewart, I experimented with making a soy-glazed pan-fried salmon fillet tonight, resting it on a bed of chinese choy sum vegetables. Slightly charred it a bit too much (thanks to the sugars in the honey). Nonetheless, end result was still delectable (and arguably presentable). When in doubt, one can’t go wrong with salmon!INGREDIENTS (serves one):
- Salmon fillet (5 ounce each)
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1/4 teaspoon coriander seeds
- 1/4 teaspoon lemon juice
- Handful of choy sum
METHOD:
1) Toast the coriander seeds in a dry, large nonstick skillet over medium-high heat, stirring constantly, until golden, about 3 minutes. Remove from heat; let cool. Grind seeds in a spice grinder or crush with a mortar and pestle until coarsely ground; reserve skillet.
2) Make glaze: Stir together crushed coriander seeds, honey, soy sauce, and lemon juice in a small bowl until combined.
3) Lightly brush the top of each salmon fillet with glaze; reserve remainder.
4) Heat oil in the nonstick skillet over medium heat until hot but not smoking. Cook salmon fillets, glazed sides down, 1 minute; reduce heat to medium-low, and cook 2 minutes more. Turn fillets over, and cook 3 minutes for medium-rare (salmon will be slightly pink in the middle), or longer if desired. Transfer to a plate; loosely cover with foil to keep warm.
4) Pour remaining glaze into skillet; bring to a boil over medium heat. Cook until glaze has thickened to the consistency of syrup, about 1 minute. Serve salmon with glaze on the side.
