Tuesday, March 17, 2009

Citrus Spiked Salmon

I made this last night after a long day at work and it is such a simple, beautiful, presentation for salmon that I though I would share it with all of you. Nothing much to it, which is exactly what I needed after a miserable failure with some phylo pastry earlier in the evening.

1.5 lb Wild salmon fillet
1 Lemon
3 tbsp Honey
3 tbsp Rice wine vinegar
1/3 c. Natural Shoyu
* You could also through a little miso into the sauce

Season to taste with
Grey sea salt
Ground black pepper
Ground ginger

Preheat oven to 350°

Rub salmon with ginger, pepper and salt. Thinly slice the lemon to create almost transparent round slices cover and set aside. Combine honey, vinegar and shoyu in large sauce pan and simmer until fragrant and thickened pour off into bowl. Place salmon on baking sheet or in glass baking dish glaze with honey mixture and cover with the lemon slices. Bake on the middle rack for 25 min, then turn on broiler and watch carefully, remove salmon when lemons are golden brown about another 6 min.*

Serve hot out of the oven with fragrant sticky rice and a garlic spiked stir fry of veggies.

* Ovens and broilers vary and cook time will vary with the size and thickness of the salmon. If you are worried about undercooking use a meat thermometer or pull it out and cut it open. I often do both especially when working with a new recipe, make sure to take good notes and then next time you will be spot on with your cook time!

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