Seared Salmon
Ingredients
Marinade
Kikkoman Standard Soy Sauce – ¼ cup
Honey – 1 Tbsp
Lemon juice – 1 Tbsp
Sesame oil – 1 Tbsp
Ginger (grated) – 1 tsp
Garlic (minced) – 2 cloves
Chili flakes – ¼ tsp
Green onion (chopped) – ½ tsp
For the salmon
Salmon fillets (6 oz each) – 2 pieces (total 12 oz)
Vegetable oil (for searing) – 1 Tbsp
Ground black pepper – ½ tsp
Sesame seeds (for garnish) – ½ tsp
Green onion (for garnish) – ½ tsp
Lemon wedges (for serving) – ½ piece
Vegetables
Broccoli (blanched) – 2 cups
Cauliflower (blanched) – 2 cups
Butter (unsalted) – 2 Tbsp
Salt – ¼ tsp
Ground black pepper – pinch
Garlic (chopped) – 2 Tbsp
Preparation
Heat vegetable oil in a pan over medium-high heat.
Remove the salmon from the marinade and pat dry with a paper towel.
Sear skin-side down for 2–3 minutes until crispy. Flip and cook for another 1–2 minutes, until golden brown and cooked through.
(Optional) While the salmon cooks, pour the remaining marinade into a small saucepan and simmer until slightly thickened.
Brush the glaze over the salmon before serving.
Bring a pot of salted water to a boil and blanch broccoli and cauliflower for 2 minutes. Remove and set aside.
In a pan, heat butter and sauté garlic until aromatic.
Add the blanched broccoli and cauliflower, sauté for 2–3 minutes, and season with salt and pepper.
Plate the salmon with sautéed vegetables.
Garnish with sesame seeds, chopped green onion, and a lemon wedge.
