Fish Dish: Grilled Salmon with Soy-Honey Glaze
I was excited to find that my local market has started stocking Full Circle all natural, wild caught, US fish in its freezer section. I live on the Gulf Coast and can get fresh Gulf seafood but these are not indigenous fishcicles. So I have decided to share this culinary voyage with you. I won’t be providing recipes per se but instructions on how I fixed each Fish Dish.
Fish Dish: Grilled Salmon with Soy-Honey Glaze & Wasabi-Lemon Sauce with Sesame-Teriyaki Udon.
I made the Soy-Honey glaze by combining a tablespoon or so of Soy Sauce and an equal amount of honey. This is in essence a Teriyaki sauce. For some heat I added a pinch of dried chili flakes.
I seasoned the salmon filets with salt & pepper and grilled them in an indoor grill (George Foreman type) until medium rare, about 4 minutes. I then brushed the filets with the glaze and cooked another minute to seal the glaze.
For the udon just boil them in water according to directions and toss with soy-honey glaze. The wasabi-lemon sauce was made by adding 1 tsp. wasabi paste to 1 tablespoon mayonnaise then stirring with the juice of one lemon. I sprinkled sesame seeds for color, texture and flavor. As you can see the finished product was very colorful and tasted great. It was also quite healthy.