There’s a restaurant in Atlanta that serves something similar to this and eating there was my first time ever having “sweet” fish. I’m used to more savory flavors with my seafood, but this is to die for! This glazed salmon is the perfect combination of sweet and savory. The outside flesh is almost as sweet as candy and the tender inside is earthy and rich.
- 1 lb salmon (2 filets)
- ¼ cup Mirin
- ¼ cup soy sauce
- ¼ cup brown sugar Splenda
- ¼ cup dijon mustard
- Combine all ingredients in a bowl and marinate for 10-15 minutes.
- Heat a nonstick pan on medium high heat.
- Place the salmon in the skillet and let sear for 2-3 minutes.
- Flip the salmon and pour the marinade into the skillet.
- Cook for 5 minutes, or until the salmon is the consistency you prefer.
- 1 lb Salmon (2 filets)
- 1/4 cup Mirin (Japanese rice wine)
- 1/4 cup Soy Sauce
- 1/4 cup Brown Sugar Splenda
- 1/4 cup Dijon Mustard
Combine all the ingredients in a large bowl and marinate for 10-15 minutes.
During this time, I usually microwave some mashed cauliflower and steam some asparagus.
Place a nonstick skillet on medium high heat. YOU MUST USE A NONSTICK SKILLET! You will be cursing up a storm trying to get this glaze off of a regular pan.
Place the salmon in the skillet and let it sear for 2-3 minutes.
Flip the salmon over and pour the marinade into the skillet.
Cook for an additional 5 minutes, or until salmon is the consistency you prefer.
Plate and enjoy!
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