Recipe Instructions:
Ingredients
Sauce
4 tbsp honey
2 tbsp soy sauce (all purpose or light soy sauce)
1 tbsp white vinegar (or sub with any other vinegar except balsamic)
1 large garlic clove (or 2 small) , minced
Salmon
2 salmon or trout fillets, skinless (6oz / 200g each)
Olive oil
Salt and pepper
Optional Garnishes
Sesame seeds
Finely sliced chives or shallots/scallions
Instructions
Take salmon out of the fridge 20 minutes before cooking. Pat salmon skin dry with a paper towel and sprinkle with salt and pepper.
Whisk together the Sauce ingredients in a small bowl.
Drizzle oil in a non stick fry pan and heat over medium high heat (or just under, if your stove runs hot). Place salmon in the pan, and cook the first side for 3 - 4 minutes until golden. Turn, then cook the other side for 2 - 3 minutes or until golden.
Pour Sauce over salmon. Cook for 1 minute or until it starts to thicken slightly. Check the side of the salmon to tell how cooked through the middle is - I like mine medium rare inside. (Note 1). If Sauce thickens too much before your salmon is cooked to your taste, just add water 1 tbsp at a time.
Remove onto serving plates.
Serve salmon drizzled with Sauce, sprinkled with sesame seeds and chives/shallots, if desired.
Notes
1. I tell how cooked a salmon is by eye, looking at the side of the salmon. I like mine to be coral inside (rare to medium rare), not pale pink and fully cooked. You can use a thermometer if you want. Insert it into the thickest part - it should be 120F / 50C for medium rare or 130F / 55C for medium.
Remember, the salmon will keep cooking for a minute after removing from the pan.
