Honey Soy Glazed Salmon

Tonight is very special. For one thing Damien is cooking for me. He is making his famous Honey Soy Glazed Salmon which is really spectacular.

And then, the other more exciting news is that I became an aunt today for the very first time. My brother, Raul and his beautiful wife, Meera welcomed their first son this afternoon and the whole family could not be prouder. I'll leave the details for later, but mom and baby (and dad, of course) are doing great.

Let's get back to the recipe now. Damien found this recipe on epicurious and adapted it to suit our taste.

Honey Soy Glazed Salmon
3 tablespoons honey
2 tablespoons soy sauce
fresh lime juice of one lime (should be about 2 tablespoons)
2 teaspoons Dijon mustard
1 tablespoon water
dusting of flour
2 teaspoons vegetable oil
1 pound salmon fillets

Put honey, soy sauce, lime juice, dijon mustard and water in a plastic container with lid. Shake the container to mix well.

Remove the skin from the salmon and dust both sides of the fish with a little bit of flour.

Heat up the vegetable oil in a skillet big enough to fit the salmon. Heat the oil on high heat until the oil is hot but not smoking. Place the salmon fillets in the skillet and cook until they are golden brown and cooked through which should take about two or three minutes on each side. Remove the fillets from the skillet and put aside.

Pour the honey soy glaze mixture into the skillet and simmer for one minute. Pour the glaze over the salmon.

Tonight Damien served with a side of string beans (I know, we eat a lot of string beans) and some coconut rice which was a bit of an experiment that generally worked.

Here is how we made it:

Coconut Rice
1 cup water
1 cup coconut milk
1 cup rice
2 tablespoons shredded coconut

Bring the water and coconut milk to a boil. Stir in the rice and shredded coconut and return to a boil. Lower heat to low setting and cook for 20 minutes.

Next time I think we will use coconut water instead of coconut milk. I also think we will try and toast the coconut in a bit of butter in the pot before we add the water and coconut water. And we should maybe try using jasmine rice next time, too.

We also drank a glass or two of Verdejo, a white Spanish wine, that went perfectly with the sweet dish.

It was a delicious dinner and I thank Damien for making it. I also thank him for cleaning up after himself.