It’s been an entire year since we started this blog! I was wistfully looking back at some of our pictures from our time in culinary school the other day and boy do I miss it. We worked 14 hour days but we had so much fun and learned so much. So many techniques, tips, and recipes we still consistently use today in our every day cooking.
But a picture is worth a thousand words so:
Honey and Soy Glazed Salmon
- salmon filet 1 lb, portioned 6-8 oz
- soy sauce 1/4 cup
- black vinegar 1 T
- cooking wine 2 T
- honey 3T
- garlic 2 cloves, minced
- ginger 1 in segment, peeled and minced
In a large bowl, combine soy sauce, black vinegar, cooking wine, honey, garlic, and ginger. Mix together thoroughly and pour contents into large Ziploc bag. Place salmon in bag and allow to marinate at least 2 hours.
Heat up some oil in a pan to medium high. After removing your salmon from the marinade, make sure to thoroughly pat dry with paper towel and lightly score the skin with a knife before laying the salmon skin-side down in the pan. This is the difference between nice, crispy skin vs soggy mess that curls as you cook. Allow the salmon to cook skin-side down until you see that that it has cooked about 3/4 thickness and flip it to the other side to finish things off. In a separate sauce pan, you can start reducing the leftover marinade. Stir consistently to make sure it doesn’t burn. Drizzle the final product over your finished salmon for more flavor.