honey soy salmon

Honey soy salmon with carrot & swede mash
2 x 130gram pieces of salmon fillet (skin optional) 1 bunch broccolini or bok choy, washed 2 medium swedes, cubed (or potatoes if you can’t find swede) 3 carrots, chopped Butter Milk Cracked pepper 10 tablespoons kikkoman soy sauce* 4 tablespoons honey Shallots, diced 1 teaspoon olive oil
Note: while the mash can be made ahead of the other parts of the meal, the fish, sauce and vegetables more or less have to be cooked at the same time to ensure they all stay warm when served, so good luck with the multitasking!
Boil carrot and swede in a pot until soft, remove to bowl and mash. Add butter, milk and cracked pepper to taste. Leave aside. Add soy sauce to a small saucepan. Bring to boil. Once boiling, add honey and stir until dissolved. Taste to ensure it’s not too sweet or salty, just right. Heat olive oil in pan. When hot, add salmon pieces. Pan fry on medium heat for 4 minutes, turning once midway. This cooks the fish medium, so cook for longer to achieve well done. Bring a pot of water to boil and add broccolini. Boil until soft but crunchy. Drain. On serving plates, spoon mash onto one side of the plate, and arrange broccolini on the other. Place fish on top of the mash, and drizzle with honey soy sauce. Finish with chopped shallots.

Salmon With lemon-Mint Glaze And Rosemary Bread Crumbs

Recipes
(Food & Wine)
1/4     cup extra virgin olive oil  (See note)
1     garlic cloves, crushed
1     rosemary sprig, 4 inches long
3/4     cup panko   
1/2     teaspoon grated lemon zest
salt and pepper
1/4     cup honey
1 1/2     tablespoons fresh lemon juice
2     mint sprigs
4 (1/2     lb) salmon fillets
Note:  I think you can reduce the olive oil.  The bread crumbs were slightly oily. So, I will try using 1 Tablespoon next time.
Warm the olive oil with the garlic and rosemary over medium heat until it is fragrant, about 1 minute. Add the bread crumbs and cook, stirring constantly, until it is golden and crisp, about 5 minutes. Remove the skillet from heat and add the lemon zest. Season with salt and pepper to taste. Remove the rosemary sprig and smashed garlic from the crumbs.
Combine the honey with the lemon juice and mint sprigs in a small saucepan. Cook over high heat, stirring frequently for 1 minute.  Remove from heat.
Brush the salmon fillets with olive oil and season well with salt and pepper. Grill over a medium high fire or broil, turning once, until lightly charred and just pink in the middle, about 6 minutes. OR, (my preference) cook in a hot non-stick skillet for about 3 minutes on each side. Do not over cook.  The fish should be slightly raw in the center. Check with the tip of a knife to make sure.  Brush the honey and lemon glaze all over the fillets and cook until lightly lacquered, turning and brushing both sides, about 1 minute. Move the grilled (or pan broiled) glazed salmon to plates. Sprinkle with the bread crumbs and serve immediately. Enjoy!
Note:  Cooking fish properly depends on the thickness of your fish. So, you must check your fish to see how it is progressing as you cook it. Most salmon that is sold will be previously frozen, which kills any parasites in the fish.  So, it doesn't need to be cooked to death.  Treat it with respect and don't overcook.  You will have a meltingly tender piece of fish.

Honey Soy Broiled Salmon

Recipe courtesy EatingWell.com

Ingredients
1 scallion, minced
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon minced fresh ginger
1 pound center-cut salmon fillet, skinned (see Tip) and cut into 4 portions
1 teaspoon toasted sesame seeds (see Tip)

Directions

Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.

Preheat broiler. Line a small baking pan with foil and coat with cooking spray. Transfer the salmon to the pan, skinned-side down. (Discard the marinade.) Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.

How to skin a salmon fillet: Place salmon fillet on a clean cutting board, skin-side down. Starting at the tail end, slip the blade of a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.


To toast seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Moroccan Grilled Salmon

Courtesy Food Network Magazine

Ingredients
1/2 cup plain yogurt
Juice of 1 lemon, plus lemon wedges for garnish
1 tablespoon extra-virgin olive oil, plus more for the grill
2 to 3 cloves garlic, smashed
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
Kosher salt and freshly ground pepper
4 6-ounce skinless center-cut salmon fillets
1/4 cup chopped fresh cilantro or parsley, for garnish

Directions
Stir together the yogurt, lemon juice, olive oil, garlic, coriander, cumin, 1/4 teaspoon salt, and pepper to taste in a small bowl. Pour half of the sauce into a large resealable plastic bag; cover and refrigerate the remaining sauce. Add the salmon to the bag and turn to coat with the marinade. Refrigerate for 20 to 30 minutes, turning the bag over once.

Preheat a grill to medium-high. Remove the salmon from the marinade and blot off excess yogurt with paper towels. Lightly oil the grill and add the salmon; cook, turning once, until browned on the outside and opaque in the center, 4 to 6 minutes per side, depending on the thickness. Serve with the reserved yogurt sauce and garnish with the herbs and lemon wedges.

Asian Grilled Salmon

Courtesy of The Barefoot Contessa

Directions
1 side fresh salmon, boned but skin on (about 3 pounds)

Ingredients
For the marinade:
2 tablespoons Dijon mustard
3 tablespoons good soy sauce
6 tablespoons good olive oil
1/2 teaspoon minced garlic
Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.

While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.

Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.

Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

Applebee's Honey Grilled Salmon

Courtesy of Recipezaar

Ingredients
HONEY PEPPER SAUCE
3/4 cup honey
1/3 cup soy sauce
1/4 cup dark brown sugar, packed
1/4 cup pineapple juice
1 lemon, juice of (about 2 tablespoons)
2 tablespoons white distilled vinegar
2 teaspoons olive oil
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
4 (8 ounce) salmon fillets (without skin)

Directions

1Make the sauce by combining all ingredients in a medium saucepan over medium/low heat.
2Stir occasionally until sauce begins to boil, then simmer uncovered for 15 minutes or until syrupy.
3Watch the sauce closely to be sure it doesn't bubble over.
4Preheat barbecue grill to medium heat.
5Rub each salmon filet with vegetable oil, then add a light sprinkling of salt and pepper.
6Grill the salmon for 4 to 7 minutes per side or until done.
7Serve salmon with a small cup of the honey pepper sauce on the side.

Grilled Rosemary Salmon

Courtesy of Cooks.com

2 salmon fillets (3/4 lb. each)
1/2 c. orange juice
1/2 c. oil
Dried Paste
2-3 tbsp. fresh rosemary

DRIED PASTE:
1/2 tsp. rosemary
3 cloves garlic, crushed
1 1/2 tsp. salt

Prepare dried paste, mixing rosemary, garlic and salt. Rub paste on salmon (if you use steaks, rub on both sides). Place salmon in a plastic container. Pour orange juice and oil mixture over salmon. Turn salmon over and be sure both sides are marinated. Refrigerate for 2 hours, basting and turning frequently.
When ready to cook, heat gas or charcoal grill to a very hot temperature. Just prior to putting salmon on, toss 2-3 tablespoons fresh rosemary on the coals or grill irons. (Fresh is best, but you can use dried rosemary.)

Grill salmon 5-10 minutes on first side (important: until meat starts to flake). Grill 5 minutes on second side (until meat flakes). Don't overcook, will dry out or burn.

Fresh salmon is best. To obtain 3/4 pound fillets, ask your fishmonger to prepare them for you.