Or at least I think I made a viral honey-glazed salmon. If recipes are very popular on social media, it may be impossible to know if you are creating an original recipe or deriving the original recipe. (I’ll mention this because I want to give credit to people who invent things, but either way, let me assure you that I will enjoy the version I’ve made to the Doctor very much.) For the recipe, slice salmon filet into cubes and throw it in a combination of soy sauce, honey, sesam oil and rice vinegar, then heat and stir-fry. The revolution here isn’t a flavour combo. It lies in fast, stress-free adjustment technology. It’s easy to put these cube charry outside, but soft and unusual.
It can be served easily over rice or a simple green salad. If that allowed time, both salmon and avocado were on the smooth side, so it was important to have a crispy, crispy element (cucumber, snow peas, etc.).
Honey Soy Glass Salmon Bowl with Avocado
Serve 2 (but the recipe will be doubled)
salad
1 small cucumber, slice
3 green onions (white and light green parts), mining
12-15 Chop snow peas (optional)
Coriander (for decoration, optional)
Olive oil and lemon juice
salmon
Cut 8 oz salmon filet into 1 inch cubes as shown
1 teaspoon grated inger
1 clove garlic, pressed or grated
1 tablespoon of soy sauce
1 tablespoon rice vinegar
2 teaspoons of honey
1 tsp sesame oil
1 tablespoon (uneatable) sesame
1 tablespoon neutral oil
1 avocado, slice thinly in half
Coriander and green onions (for serving)
Spicy Mayo
3 tablespoons of Mayo
2 tsp Sriracha
mixture
Toss all the salad ingredients in two separate shallow single serving bowls.
In a mixing bowl, mix salmon, ginger, garlic, soy sauce, rice vinegar, honey, sesame oil and sesame seeds. The salmon cubes are well coated, so if you have time, leave them for about 10 minutes.
Heat the oil over medium-high heat in a large non-stick frying pan. Use tongs to add the salmon portion to the hot pan to prevent the bread from getting crowded. (I might have to do this in batches, but this didn’t cause my usual annoyance, as it’s quick to cook.) Stir the salmon for about 3 minutes in total, repeat several times to brown the two or three sides. It should look caramelier and be lacquered like in my photo.
Place salmon fragments along with avocado slices on top of salad greens. Serve side-by-side with spicy mayonnaise (3 tablespoons of mayo, 2 teaspoons of sriracha, mixed). If I had one of those nifty squeeze bottles, I would use it to drizzle the spicy mayonnaise on top, but I didn’t.
thought? Would you like to make this? Are there other salmon recipes you love? Follow Jenny’s newsletter Dinner: Love Story,as needed.
PS More Jenny Recipes we love:
*Chicken Palm Meatballs
* One Dish Sausage Bake
*Smash Peas Toast
* Soup and salad for dinner
* Beginner’s Salmon
*Lazy Man Ratatouille
*Clear for every season
*French pound cake with apple
* New York breakfast spread
(This recipe was first featured in Jenny’s newsletter Dinner: Love Story. )
Source: Cup of Jo – cupofjo.com
