Encouraged by the delicious results and popularity of his Honey Roast Duck a while ago (recipe here), Francois asked permission to invade my land galley once again and I’m lovin’ it! He cooks (I’ve never had any of his creations that haven’t been super delicious). He cleans up after himself (how could I ever complain about that). Added to that, he’s just an all round great guy and he kills spiders for me. How could a relationship be any more perfect?
On the menu for today, a very tasty salmon, made with a few simple ingredients the main of which were garlic and honey. My brother-in-law (Francois’ brother) has recently begun his retirement project – an apiary and lavender farm and we’ve been the lucky beneficiaries. By the way Sylvain, if you are reading this we are down to our last jar. Francois has another honey-related recipe he wants to try out so ‘chop chop’ , send us some more of this heavenly bee spit….pretty please.
So as I said…simple ingredients. See how neat and organized his prep area is?
Salmon rubbed all over with the seasoning then set aside. The garlic sautéed until golden and crispy.
Then the wizardry….simmering sticky sweet sauce drizzled over and over and over until the salmon flesh is done to perfection.
While all of this was going on, minutes really, I threw together a crispy kale and cabbage salad. You could add a serving of rice if you wish. I’ve started bringing my pressure cooker onboard with us and even though it takes up precious space it has turned out to be far too useful when on shore power to ever leave it behind. Imagine if you will how easy and quick to prepare this salmon recipe is then add to that the convenience of rice to go with. Two minutes folks is all it takes for perfectly cooked white fluffy flavourful jasmine rice.
Dinner is ready, plated with a wedge of lemon and we are eager to dig in. Now wasn’t that simple?
- Salmon filets, enough for 2 servings (1/4 - ½ pound), skin removed
- Salt and pepper
- 1 teaspoon paprika
- 2 tablespoons butter
- 4 cloves garlic, finely chopped
- 4 tablespoons honey
- 1 tablespoon water
- 2 teaspoons soy sauce (I always use Bragg Soya Liquid Seasoning - SO much less sodium than soya sauce)
- 1 tablespoon fresh squeezed lemon juice
- Lemon wedges to serve
- Sprinkle both sides of the salmon with salt, pepper and paprika rubbing the seasonings into the flesh well.
- Set aside.
- In large saucepan melt butter.
- Add garlic and saute until golden.
- Add honey, water and soya sauce and simmer for 2-3 minutes.
- Stir in lemon juice.
- Add salmon filets to the pan.
- Simmer for 3-4 minutes, spooning sauce over them as they cook.
- Turn salmon over and continue to cook until flesh is moist and pink, again continuing to baste with sauce.
- Transfer to serving plate, spooning a little sauce over each.
- Garnish with a wedge of lemon.