1 -2 tablespoons vegetable oil or stir-fry oil, plus 2 tablespoons extra
4 salmon fillets, (6 oz. each)
Toasted sesame seeds, for garnish
Directions:
Preheat oven to 400 degrees F.
In a small heavy saucepan whisk together honey, soy sauce, lime juice, water, mustard and oil. Simmer, stirring occasionally, until sauce reaches a glaze-like consistency, about 15 minutes.
Place salmon filets on greased or foil-lined baking sheet and brush with half the glaze. Bake for ten minutes then brush salmon with remaining glaze another ten minutes. Sprinkle with toasted sesame seeds. Carefully lift the salmon filets off the skin with a spatula and serve.
*Chef's note: Salmon may also be grilled. Preheat grill to medium-high heat. Cook approximately 10 minutes per inch of fish thickness. Start with the glazed non-skin side down and cook the last half time skin side down, brushed with remaining glaze, and cover. Cook until cooked through and sprinkle with sesame seeds. Remove skin before serving.
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1 -2 tablespoons vegetable oil or stir-fry oil, plus 2 tablespoons extra
4 salmon fillets, (6 oz. each)
Toasted sesame seeds, for garnish
Directions:
Preheat oven to 400 degrees F.
In a small heavy saucepan whisk together honey, soy sauce, lime juice, water, mustard and oil. Simmer, stirring occasionally, until sauce reaches a glaze-like consistency, about 15 minutes.
Place salmon filets on greased or foil-lined baking sheet and brush with half the glaze. Bake for ten minutes then brush salmon with remaining glaze another ten minutes. Sprinkle with toasted sesame seeds. Carefully lift the salmon filets off the skin with a spatula and serve.
*Chef's note: Salmon may also be grilled. Preheat grill to medium-high heat. Cook approximately 10 minutes per inch of fish thickness. Start with the glazed non-skin side down and cook the last half time skin side down, brushed with remaining glaze, and cover. Cook until cooked through and sprinkle with sesame seeds. Remove skin before serving.
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