Honey Soy Salmon with Asparagus

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INGREDIENTS

NAME

WEIGHT

VOLUME

Honey

80 g

4 tbsp

Soy sauce

65 g

65 mL / 4 tbsp

Lime juice

45 g

45 mL / 3 tbsp 

Dijon mustard

20 g

4 tsp

Water

30 g

30 mL / 2 tbsp

Butter

60 g

¼ cup

Olive oil, extra virgin

30 g

30 mL / 2 tbsp

Salt

4 g

1 tsp

Black pepper, freshly ground

1 g

¼ tsp

Garlic, minced

9 g

3 cloves

Asparagus, trimmed

450 g / 1 lb

-

Olive oil, extra virgin

18 g

18 mL / 4 tsp

Salmon, fillet, boneless, skin-on

680 g / 1½ lb

4 fillets

METHOD

  1. In a bowl, whisk together honey, soy sauce, lime juice, Dijon mustard and water. Set aside.
  2. In a large skillet, melt butter over medium-high heat. Stir in olive oil, salt, and black pepper. Add garlic and cook for about one minute, but do not brown. Add asparagus, and cook for about 10 minutes, turning occasionally.
  3. In another skillet, heat olive oil over medium-high heat until hot but not smoking. Cook salmon fillets until golden and just cooked through, about 2-3 minutes per side for medium-rare. Distribute salmon on 4 plates. 
  4. Add honey glaze from step 1 to skillet and simmer until warmed through, about 1 minute. Pour glaze over salmon.
  5. Serve asparagus evenly on plates alongside salmon. 

NOTES

  • Alternatively, you can use skinless salmon
  • Diced green onion is an optional garnish for salmon

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