Lately I have been buying high quality norwegian fresh salmon, the same salmon used for sushi and sashimi. It is the best and luckily I got it special price. We do eat a lot of salmon, so I wrote down the recipe is for 3 servings with 4 salmon fillets. It might be enough for 4 if you don`t eat more than one fillet. A really tasty dish.
Salmon with sticky coriander glaze
3 servings
1 tbsp whole coriander seeds
1/4 cup honey
5 tbsp soy sauce
2 tsp fresh lemon juice
4 salmon fillets (5 ounces each), skinned
1 tbsp vegetable oil
Toast the coriander seeds in a dry, nonstick frying pan over medium-high heat, until golden. (About 3 minutes) Let cool. Grind the seeds with a mortar and pestle until coarsely ground.
Make the glaze by combining crushed coriander seeds, honey, soy sauce, and lemon juice in a small bowl. Season the salmon fillet lightly with salt. Heat oil in the nonstick frying pan over medium heat until hot. Cook salmon fillets about 2 minutes per side, then brush with a little glaze on each side and cook for another 30 secounds on each side. Salmon should be pink inside.
Transfer to a plate; loosely cover with foil to keep warm.
At the same time as you fry your fish, pour remaining glaze into another skillet. Bring to a boil over medium- high heat. Cook until glaze has thickened to the a syrup consistency, about 2 minutes.
Arrange salmon on a serving dish, pour over the glaze and serve with jasmine rice and cucumber and green bean salad.
Haricot vert and cucumber salad
7oz Haricot vert/green beans, cut in 1 1/2 inch pieces
1/4 - 1/2 cucumber, cut into batons
2 tbsp soy sauce
1/4 tsp sesame oil
2 tsp rice vinegar
2 tbsp honey
Boil the haricot vert in boiling water for a couple of minutes, until done.
Put them in ice cold water and then drain well. Mix togheter soy, rice vinegar, sesame oil and honey.
Mix Haricot vert and cucumber in a serving dish and drizzle over the dressing. Mix well.
3 servings
1 tbsp whole coriander seeds
1/4 cup honey
5 tbsp soy sauce
2 tsp fresh lemon juice
4 salmon fillets (5 ounces each), skinned
1 tbsp vegetable oil
Toast the coriander seeds in a dry, nonstick frying pan over medium-high heat, until golden. (About 3 minutes) Let cool. Grind the seeds with a mortar and pestle until coarsely ground.
Make the glaze by combining crushed coriander seeds, honey, soy sauce, and lemon juice in a small bowl. Season the salmon fillet lightly with salt. Heat oil in the nonstick frying pan over medium heat until hot. Cook salmon fillets about 2 minutes per side, then brush with a little glaze on each side and cook for another 30 secounds on each side. Salmon should be pink inside.
Transfer to a plate; loosely cover with foil to keep warm.
At the same time as you fry your fish, pour remaining glaze into another skillet. Bring to a boil over medium- high heat. Cook until glaze has thickened to the a syrup consistency, about 2 minutes.
Arrange salmon on a serving dish, pour over the glaze and serve with jasmine rice and cucumber and green bean salad.
Haricot vert and cucumber salad
7oz Haricot vert/green beans, cut in 1 1/2 inch pieces
1/4 - 1/2 cucumber, cut into batons
2 tbsp soy sauce
1/4 tsp sesame oil
2 tsp rice vinegar
2 tbsp honey
Boil the haricot vert in boiling water for a couple of minutes, until done.
Put them in ice cold water and then drain well. Mix togheter soy, rice vinegar, sesame oil and honey.
Mix Haricot vert and cucumber in a serving dish and drizzle over the dressing. Mix well.
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