Confession: Cooking fish scares me. It just seems so delicate and so easy to over/undercook. I'm also not a fan of "fishy" fish. So, most of the time, my family just doesn't eat it. Well, in an effort to make another step in the healthy direction, I've vowed to cook more healthy fish recipes. I came across Gail Simmons' Honey Glazed Salmon recipe and decided to try it. I'm SO glad that I did!!! Even though salmon is one of those fish that I only like if prepared exactly right, I deecided to be brave. If you decide to try it, don't leave out the quick pickled cucumbers, they seriously make the dish. SOOOO yummy! Here's the recipe, enjoy:
1 hothouse English cucumber, sliced
1 cup rice wine vinegar (can also use white vinegar or red wine vinegar)
1/2 cup sugar
Pinch of kosher salt
1/2 medium red chili, thinly sliced into circles
4 6-ounce salmon filets, boneless, skin on
2 tablespoons vegetable oil
2 teaspoons kosher salt
10-12 turns freshly ground black pepper
2 tablespoons toasted sesame seeds
4 cups cooked brown rice
1 cup low-sodium soy sauce
1/4 cup honey
1 teaspoon grated fresh ginger
1 clove of garlic, peeled and minced
FOR PICKLED CUCUMBER: Begin by making the pickled salad so it can sit while you prepare the salmon. In a mixing bowl combine rice wine vinegar, sugar and salt. Mix well then fold in sliced cucumber and sliced chili. Cover with plastic wrap and set aside in the fridge.
FOR SALMON: In a small saucepan add soy sauce, honey, ginger and garlic. Set over medium-high heat and bring to a simmer. Reduce heat and simmer for 10 minutes. Set aside.
3. Take a large, oven-proof, non-stick sauté pan and set over high heat (use two pans if needed). Rub filets all over lightly with vegetable oil. Season both sides with salt and pepper. Once pan is very hot place the filets skin-side down and press down gently with a spatula so the skin remains flat to the pan. Cook for about 6 minutes then liberally glaze the top side of the filets - you want to have some glaze swirling in the bottom of the pan too as this will caramelize with the crispy skin. Turn off heat and flip salmon so skin side is now on top. Allow to rest in pan for 3 more minutes until cooked through.
Place salmon filets on top of a cup of brown rice, skin-side up. Drizzle a little more glaze from the pan on and around the plate. Top with a little pickled cucumber salad and sprinkle with toasted sesame seeds.