Honey Soy Salmon by Ree
In fact, we aren’t much of a fish family at all.
In fact, you will hardly ever catch us eating fish.
In fact, I can’t remember the last time a piece of fish entered our home.
Now let me clarify a couple of things! We love shellfish; we’ll eat shrimp to beat the band…especially if it’s served with a steak. Ha. We just don’t do much fish fish. While I love it, Marlboro and the kids don’t love it, so we just stay where many families in landlocked states live: In chicken and beef territory.
If you’re in a similar situation but ever happen to find yourself in the position of having a couple of beautiful pieces of salmon out of the blue, however, this is a tremendously delicious dinner that takes almost absolutely no time to make. Just the way I love to eat salmon (or any piece of fish, for that matter)—with a sticky sauce that’s got more flavor than I know what to do with.
Here’s what you need: Salmon fillets (these are Sockeye)…
Heat some olive oil and a little bit of butter in a nonstick (if you have it) skillet over medium to medium-high heat. Add the salmon, skin side down (if you left the skin on; if you didn’t leave the skin on, just put the prettiest side down first), and cook it for a good 4 to 5 minutes in order to get that skin nice and crisp. Watch it and don’t let it burn, and don’t let the salmon cook to smithereens. If you keep the heat on medium to medium-high (depending on how hot your flame gets), it should be fine!
Okay, after the cooking time, remove the salmon to a clean plate…
Stir it together and let it bubble up and thicken over medium heat for a couple of minutes. Give it a taste and make sure the balance of flavors is just what you want. I wound up adding a touch more honey and soy since the limes were juicy; you really want that sweet/soy/acid perfection!
Of course, what else is new?
You deserve it!