Salmon Recipe
8 oz. center cut salmon fillet, topped with a sweet glaze. Served with steamed broccoli & wild rice. Small up charge for substitution.
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Ingredients
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Salmon with Glaze
Steamed Broccoli
Wild Rice
Method
Salmon with Glaze
Prepare glaze
In a small bowl whisk together honey, soy sauce, lemon juice, rice vinegar, grated ginger and minced garlic until combined. Set aside.
Thicken glaze
Mix cornstarch with cold water to form a slurry. Heat a small saucepan over medium-low heat, add the honey-soy mixture and bring to a gentle simmer. Stir in the cornstarch slurry and cook 1–2 minutes until the glaze thickens slightly. Remove from heat and stir in butter. Keep warm.
Season salmon
Pat the 8 oz salmon fillet dry with paper towels. Rub both sides lightly with olive oil and season with 1 tsp salt and 1 tsp black pepper. If skin-on, leave skin down.
Pan-sear salmon
Heat a nonstick or stainless steel skillet over medium-high heat until hot. Add 1 tbs olive oil and 1 tbs unsalted butter. When butter stops foaming, place salmon in the pan presentation-side down (skin-side down if skin-on). Sear undisturbed 3–4 minutes until the edges turn opaque and a golden crust forms.
Finish salmon
Flip the salmon and reduce heat to medium. Cook 2–4 more minutes (depending on thickness) until internal temperature reaches 125–135°F for medium (or cook to desired doneness). In the final 30–60 seconds spoon 1–2 tbs of the warm glaze over the top to coat. Remove salmon from pan and let rest 1–2 minutes; brush with additional glaze before plating. Garnish with chopped parsley or chives if desired.
Steamed Broccoli
While salmon cooks, bring 1 cup water to a simmer in a small saucepan fitted with a steamer basket or use a medium pot with a colander. Add broccoli florets, cover, and steam 4–6 minutes until bright green and tender-crisp.
Wild Rice
While preparing salmon, rinse 1 cup wild rice under cold water. In a small saucepan bring 2 cups water or broth and 1/2 tsp salt to a boil.
Add the rinsed wild rice, reduce heat to a low simmer, cover and cook 35–45 minutes until the grains split and are tender but still slightly chewy. If liquid is absorbed before rice is tender, add a few tablespoons of water and continue cooking. Remove from heat and stir in 1 tsp butter if desired, then fluff with a fork and keep covered until serving.