About the Recipe
This is a quick and easy recipe perfect for a fast lunch or a simple dinner. I really love wild BC salmon but this recipe would also be delicious with wild pacific halibut, ling cod or steelhead trout. Ingredients: Serves 4
Ingredients
5 oz piece of wild BC salmon per person, skin on or off
1 tbsp vegetable oil
½ tbsp salt
½ tbsp cracked black pepper
3 tbsp butter
3 tbsp Honey Bee Zen Fireweed honey
1 tbsp shallots, diced fine
½ lemon
4 tbsp fresh chopped herbs (chives, dill, italian parsley green onions)
Preparation
In a preheated fry pan over medium heat, add the vegetable oil.
Season the fish with the salt -lay the fish skin side down in the medium/hot pan -saute for 2-3 minutes until golden brown.
Flip the fish, add the butter, and the honey, melt and toast the butter/honey slightly and then add the diced shallots.
Baste the fish with the butter/honey/shallots for 1-2 minutes until the fish is cooked medium rare, do not overcook, remove the fish from the pan.
Add the lemon and the herbs to the honey butter Serve the salmon with mashed potatoes, quinoa, brown rice, or barley and your favourite seasonal vegetable or salad Pour the sauce over the fish, be liberal with the sauce. Serve with bread or buns and make sure to enjoy all the sauce - the honey really amps up this dish!
Honey Bee Zen is an award-winning honey producer based in the Kootenays with over 500 colonies and the mission to deliver top-notch hive and honey products.
Enjoy,
Chef Ned