Salmon Soy Sensation

Protein isn’t really a problem in our household – the kids will devour any form of meat or fish we put in front of them. Still, getting them to consume (and enjoy) other parts of the meal, like vegetables and carbs (not including pasta) sometimes poses a challenge.

Not if you cover everything with honey though! (This is a recipe for the one year old and up crowd – infants run the risk of contracting botulism from honey)

Trust me, this is not as gross as it sounds especially when the honey in question is a soy and lime honey sauce, dribbled selectively over marinated and seared salmon fillets. It even makes rice and bok choy taste good!

Seared Salmon With Soy Honey Dipping Sauce

What’s in It

For Salmon

1/2 cup mirin
2 tablespoons soy sauce
1/4 cup rice vinegar
1 tablespoon finely grated peeled fresh ginger
4 6oz pieces of salmon fillet

For sauce

2 tablespoons soy sauce
1/4 cup of honey
1 tablespoon fresh lime juice

How You Cook It

Marinate salmon – 10 mins at room temperature.

In the meantime, boil soy souce, honey and lime juice in a small saucepan and stir frequently until it thickens. Do it for about four minutes and remember the sauce will keep thickening once you remove it from the heat.

Cook Japanese or Thai rice in a rice cooker depending on quantity you family consumes. One part rice to one part water for the rice cooker method and wash the rice thoroughly beforehand to rinse off excess starch. If you don’t have a rice cooker, get one!

Stir fry bok choy in a mix of vegetable and sesame oil (2 to one ratio) for five minutes then add throw in two cloves of chopped fresh garlic at the end.

When rice is cooked and bok choy almost ready, pan-fry or broil (grill in UK) the salmon. We like ours a little rare in the center though we give the kids the well-done ends of fillet.

Serve and dribble the soy honey over salmon (plus rice and bok choy depending on palette).

Serves four (with extra salmon for adults!)

- Matthew

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