500 ml SELECTED VARIETIES
900 ml SELECTED VARIETIES
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.
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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