Scottish Salmon

serves one
Ingredients
Salmon:
8 oz salmon
50 ml glaze (recipe below)
2 bok choy, half-blanched
50 g shiitake and enoki mushrooms, sautéed with garlic
60 g buckwheat noodles
Sesame oil, for drizzling
Sesame seeds, toasted, for garnish
Chives, chopped, for garnish
Glaze:
1/4 c honey
1/4 c fresh lime juice
1/4 c rice wine vinegar
10 g fresh ginger, chopped
1/4 c soy sauce
Method
For the glaze: Make the glaze first. To do so, whisk together honey, lime juice, rice wine vinegar, and chopped ginger in a small saucepan, over medium heat. Bring to a boil. As soon as it starts boiling, remove from the heat and let it steep for 5 minutes. Strain through a fine-mesh sieve. Whisk in the soy sauce. Set aside.
For the salmon: Sear salmon in high heat, in canola oil, in a nonstick pan. Glaze the fish. Finish cooking in the oven until the salmon is at “medium.” Meanwhile, cook the buckwheat noodles. Add sautéed mushrooms to the cooked noodles.
To serve: Once the salmon is glazed, garnish with chopped chives and toasted sesame seeds. Assemble the dish (like the picture) and drizzle with sesame oil.
Happy dining!
By Jennifer Agress | Miami Editor