Pan Seared Salmon with Honey and Chilli
Jacinta Gleeson Munn
Recipe type: Main
Cuisine: Asian Influence
This is a tasty salmon dish filled with lots of Asian flavours. The salmon remains lovely and moist as you finish off the cooking in the oven. You can alter the heat of the dish by adding more chilli or if you prefer, you can omit the chilli altogether if you are not a fan.
- 800gm salmon, evenly sliced into fillets (approx. 4-5 pieces)
- 2 tbsp soy sauce
- 1½ tbsp honey
- 1 fresh chilli, finely chopped
- 1 tbsp vinegar
- 1 clove garlic, finely chopped
- 1 cm knob ginger, finely grated
- ½ tsp fish sauce
- 1tsp sesame seeds
- ¼ tsp sesame oil
- 2 tbsp oil for cooking
- Mix all ingredients except salmon, sesame seeds and cooking oil, in a jug and let stand. If possible make ahead of time, as this will allow the flavours to better infuse.
- Meanwhile, heat heavy based oven proof pan over medium-high heat. Pour in oil and coat the base of the pan evenly. Add in salmon and sear for 1 minute each side. Pour over sauce and sprinkle the salmon fillets with sesame seeds.
- Place pan in pre-heated oven @ 200â„ƒ for 7 minutes. If you prefer your salmon pink in the middle cook for approximate 4-5 minutes.
- Once cooked, serve over steamed rice or steamed vegetables. Spoon over some of the sauce from the pan.