Name: Glazed Salmon with Honey and Soy
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: French
Ingredients: Salmon (thick): 2 pieces; Vegetable Oil: 1 TBSP; White Wine: ½ cup; Light Soy Sauce: 3 TBSP; Honey: 3 TBSP; Lime Juice (fresh): 1 piece; Butter: 2 TBSP; Salt; Spring Onion (scallion): 2 pieces

Ingredients

Adjust Servings:

	SET - A ------- (Main Ingredients)
	2 pieces Salmon (thick)
	SET - B ------- (Other Ingredients)
	1 TBSP Vegetable Oil
	½ cup White Wine
	3 TBSP Light Soy Sauce
	3 TBSP Honey
	1 piece Lime Juice (fresh)
	2 TBSP Butter
	Salt
	SET - C ------- (For Garnishing)
	2 pieces Spring Onion (scallion)

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Succulent salmon filets seared to perfection and glazed with a sweet and savory sauce made from honey and soy.

Cuisine:

French

Ingredients

SET - A ------- (Main Ingredients)
2 pieces Salmon (thick)
SET - B ------- (Other Ingredients)
1 TBSP Vegetable Oil
½ cup White Wine
3 TBSP Light Soy Sauce
3 TBSP Honey
1 piece Lime Juice (fresh)
2 TBSP Butter
Salt
SET - C ------- (For Garnishing)
2 pieces Spring Onion (scallion)

Directions

Steps

1 Done	Prepare the fish Feel for and remove any pin bones from the fish, using fish tweezers if necessary. Remove the skin by placing the fish skin side down on a cutting board and sliding your knife blade flat to the board. Lightly season the fish pieces with salt.
2 Done	Chop spring onions Chop the spring onion (scallion), keeping the white and green parts separate. Set them aside.
3 Done	Sear the fish In a non-stick pan, add one tablespoon of vegetable oil and heat it on medium to high heat. Once hot, add the fish and sear each side until it turns brown.
4 Done	Deglaze and create the sauce Deglaze the pan with white wine, then add the white part of the spring onion, soy sauce, lime juice, and honey. Mix well and reduce the heat to low. Allow the fish to continue cooking for approximately 10 minutes, or until it reaches your desired level of doneness. Salmon can be served medium-rare for a more moist texture.
5 Done	Plate the fish Remove the fish from the pan and place it on heated serving plates.
6 Done	Finish with sauce and garnish Add butter to the sauce and mix well. Stir in the green parts of the spring onion (scallion), reserving some for garnish. Pour the sauce over the fish and garnish with the remaining green spring onion (scallion).