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Pan Seared and Steamed Honey Marinated Salmon https://www.metro.ca/userfiles/image/recipes/saumon-marine-miel-poele-cuit-vapeur-7113.jpg PT15M PT05M PT24H20M
In large self-seal bag, combine rice wine vinegar, soy sauce and Doyon Honey. Mix well. Reserve half for use later in recipe. Add salmon fillets to marinade in self-seal bag. Marinate in refrigerator for 4 to 24 hours. In large skillet, heat vegetable oil over medium-high heat. Add salmon and sear 1 minute per side. Discard leftover marinade. In saucepan, bring vegetable broth to a boil. Place bamboo steamer (or similar steamer) over boiling broth. Transfer seared salmon into steamer. Cover and steam 2 -3 minutes or until salmon reaches an internal temperature of 140°F (80°C). Meanwhile, in same skillet, reduce heat to medium. Add reserved marinade and bring to boil for 1 to 2 minutes or until thickened and reduced by half, stirring constantly. To serve, spoon glaze over each salmon filet.
4
1/4 cup (60 mL) rice wine vinegar 3 Tbsp. (45 mL) light soy sauce 3 Tbsp. (45 mL) liquid honey 1 Tbsp. (15 mL) vegetable oil 1 cup (250 mL) reduced sodium vegetable broth 1 lb (454 g) salmon fillets, skinless, cut into 4 portions
Pan Seared and Steamed Honey Marinated Salmon

Pan Seared and Steamed Honey Marinated Salmon

Rate this recipe
1 Vote
4
servings
0:15
Preparation
0:05
COOKING
24:20
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1/4 cup
    (60 mL)
    rice wine vinegar
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    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL OR ORGANIC BALSAMIC VINEGAR

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    500 ml SELECTED VARIETIES

  • 3 Tbsp.
    (45 mL)
    light soy sauce
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  • 3 Tbsp.
    (45 mL)
    liquid honey
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    500 g SELECTED VARIETIES

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    375 g SELECTED VARIETIES

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  • 1 Tbsp.
    (15 mL)
    vegetable oil
  • 1 cup
    (250 mL)
    reduced sodium vegetable broth
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  • 1 lb
    (454 g)
    salmon fillets, skinless, cut into 4 portions
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    SKINLESS, 113 g, SELECTED VARIETIES

Imprimer ma sélection

Preparation

In large self-seal bag, combine rice wine vinegar, soy sauce and Doyon Honey. Mix well. Reserve half for use later in recipe.

Add salmon fillets to marinade in self-seal bag. Marinate in refrigerator for 4 to 24 hours.

In large skillet, heat vegetable oil over medium-high heat. Add salmon and sear 1 minute per side. Discard leftover marinade.

In saucepan, bring vegetable broth to a boil. Place bamboo steamer (or similar steamer) over boiling broth. Transfer seared salmon into steamer. Cover and steam 2 -3 minutes or until salmon reaches an internal temperature of 140°F (80°C).

Meanwhile, in same skillet, reduce heat to medium. Add reserved marinade and bring to boil for 1 to 2 minutes or until thickened and reduced by half, stirring constantly.

To serve, spoon glaze over each salmon filet.

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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