It’s been a while since our last salmon fix. Today’s the day! We prefer our salmon skin on, so that’s why it was beyond annoying when I thawed the beautiful salmon fillets from the fish monger and discovered that they weren’t scaled. Instead of following my first mind, which was to take them down to the shop and have him finish the job, I took a deep breath, gave him the benefit of the doubt and scaled them myself. Not happily 🙁 He is always so responsive and helpful it must have been an understandable mix up in his mind between me and some pioneer woman; he has mentioned cowboys and American Indians a few times. Anyway, all’s forgiven 🙂 I’ll be sure to make a point of asking for scaling next time.
I like Napa or Chinese cabbage. It isn’t always available here, but when it is, I grab some. It cooks so quickly and is so delicious that you don’t really need to wait for the salmon to have a little bowl 🙂
I love all fish, but salmon is to fish, as Champagne is to wine!
Lemon and Honey Salmon with Chinese Cabbage
4 salmon fillets, skin on
1/4 cup melted butter
1/4 cup honey
Juice of 1 lemon
1 tbsp sunflower oil
1 tbsp sesame oil
1 red bell pepper, sliced
2 shallots, thinly sliced
2 garlic cloves, slivered
1/2 Chinese cabbage, sliced
1-2 tbsp kombu tsuyu
Black sesame seeds
Mix the butter, honey and lemon juice together, pour over the salmon fillets in a zip lock bag, squish around, then refrigerate for 2-3 hours.
Heat the oils in a wok until hot, then add the bell pepper, shallots and garlic, then stir fry for 2 minutes. Add the cabbage and stir fry for an additional 2 minutes. Stir in the kombu tsuyu, set aside and keep warm.
Remove the salmon from the zip lock, drain, pat dry, then sear in a hot skillet, turning every 2 minutes until you are satisfied; about 6-8 minutes.
Sprinkle the sesame seeds over the cabbage and serve with the salmon.
Beverage suggestion: Sake or Champagne. It’s up to you.
The seared salmon looks wonderful. I used to cook so much Chinese food, but my wok is gathering dust at the moment. Time for a change:)
There are so many good things to cook, that I have to remember the good things I’ve made already 🙂
We also eat salmon, at least once a week, so I am thrilled to have another recipe for it and weirdly john has grown chinese cabbage in the garden this year which I was not sure how to prepare!! excellent choice this morning rosemary! c
Thank you c.
Your sear on the salmon is perfect! I have bok choy in the garden and a filet in the freezer. Sounds like dinner tomorrow!
Thank you Tessa. Bok choy sounds fantastic. I haven’t found it here yet.
Excellent salmon!
Thank you Mad.
Definitely too pretty to eat.
Thank you but, there’s nothing too pretty to eat Susan 🙂
Delicious recipe! And just in time for our Pacific Northwest seasonal Copper River Salmon that just arrived last week. Love the lemon and honey combo with the distinct flavors of the salmon. Brilliant!
Thank you Karista. I find the lemon and honey a lighter flavor than ,say, teriyaki. I like that too 🙂
I love salmon, we eat so often! I’ll definitely try this recipe!
Great! Bon appetit!
We have salmon on a weekly basis. We have become very boring with it. Grilled with steamed spinach and baby potatoes. I have to get inventive. Mind you, I have to get home from work / gym in time to actually do the cooking. That would be a start.
Best,
Conor
Salmon kabobs? Salmon cakes? Salmon pie. All prepped the night before
You are making me feel guilty…
Not intentionally 🙂
Looks wonderful, Rosemary. You know, what you said about my cake making in your last post has resonated with me a little – my roots lie firmly in savoury cooking, so I’m returning with gusto. Plus, and this is exciting, I have a new camera 😀 – a lovely little DSLR. SO excited to use it properly in the morning.
I was just teasing about the cakes 🙂 I’m so excited for you with your new camera! You are going to be so happy with the results! What kind did you get?
Nikon D3100 – it’s not a really expensive DSLR, but it does take lovely photos!
Big congrats. My photography teacher, a retired professional food photographer, swears by Nikon! I can’t wait to see the new look!
We have salmon almost every few days, on occasion substituted by trout or Arctic Char.. I think this recipe would work for all three.. Lovely cabbage on the side as well! xo Smidge
Thank you Smidge.
This looks beautiful!
I was kind of hoping you actually marched that fish back to your fishmonger because the story and the photos (I would hope you would take your camera) would have been priceless! If you defrost any more fish with scales, a visit might be warranted to make sure your fishmonger knows who he’s dealing with 😉
He already knows who he’s dealing with, it was just a lapse 🙂
Ah, lapses happen to us all from time to time 🙂
Sounds like a very good flavour combo for a salmon dish
Thank you R.S.
So beautiful and healthy looking!
Oh my God! The “H” word! Just kidding. Thank you Calm.
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