This recipe came from one of Dan’s wine journals, and he is the one who cooks it most of the time. Of course, we’ve tampered with it over the years. It is very fast and very tasty. Don’t overcook.Salmon with Ginger Soy Glaze
- 1/4 cup soy sauce (lite, regular or tamari sauce. I prefer tamari)
- 1 teaspoon finely grated fresh ginger
- 1 ½ teaspoon honey
- 1 ½ teaspoon Dijon mustard
- 1 Tblsp olive oil
- Four 4-8-ounce skinless salmon fillets
- Freshly ground pepper to taste
- Cilantro
Preheat oven to 350°. Combine soy sauce and ginger and bring to a simmer. Remove from heat and stir in honey and mustard. Set aside.
Heat oil in a large iron skillet. Sprinkle salmon with pepper and place in iron skillet, skin side up (so it gets crispy). Cook over high heat until gold in color and crispy for about 2 to 3 minutes. Turn the salmon skin side down and spoon on ginger and soy sauce mixture. Put skillet in oven and bake the salmon for 5 minutes, until cooked through. Serve with cilantro leaves.
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