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.