Marco Biasetti Winter 2022 Join us on @thebbqmag
Wild salmon is typically considered to be a healthier option than farmed salmon, as it is typically lower in contaminants and higher in nutrients.Honey and soy sauce are common ingredients that are used to flavour salmon, as they add a sweet and savoury depth of flavour to the fish. The honey helps to caramelise the surface of the salmon, creating a crispy and golden crust, while the soy sauce adds a salty and umami taste.
6 wild-caught salmon fillets, about 250g each, skin on
Salt and pepper, to season
4 tbsp butter
4 cloves garlic, finely chopped or minced
6 tbsp honey
2 tsp soy sauce
1 tbsp fresh squeezed lemon juice
Lemon wedges to serve
1. Preheat your DeliVita oven to medium hot, about 350°C
2. Season the salmon with salt, pepper. Cook the fillets for 3 minutes and set aside.
3. Heat the butter in a skillet over medium-high heat until melted. Add the garlic and lemon wedges and sauté for about a minute, until fragrant. Pour in the honey and soy sauce; allow the flavours to heat through and combine. Add in the lemon juice; stir well to combine all of the flavours together.
4. Add the salmon steaks to the sauce in the pan; cook each fillet for 3-4 minutes or until golden, while basting the tops with the pan juices. Season with salt and pepper to taste.
5. Cook for a further 5-6 minutes, or until the tops of the salmon are nicely charred, and the salmon is cooked to your liking.
6. To serve, drizzle with the sauce and finely chopped parsley.
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