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
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.