Here is a Japanese take on Salmon and Spinach. I WAS going to make salmon en croute but that would mean having to buy puff pastry and I just wanted to use what I had on hand. I buy my salmon at Costco and keep it in the freezer until I'm ready to use it. Salmon freezes well! I always buy frozen vegetables when they are on sale and keep them handy in the freezer.Honey Soy Glazed Salmon
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 1/2 tablespoons fresh lime juice
- 2 teaspoons Dijon mustard
- 1 tablespoon water
- 2 teaspoons vegetable oil
- 2 6-ounce salmon fillets
- In a small bowl whisk together honey, soy sauce, lime juice, mustard, and water.
- In a small non-stick skillet heat oil over medium high heat and cook salmon 2 to 3 minutes on each side, or until golden and just cooked through. Transfer salmon to 2 plates.
- Add honey glaze to skillet and simmer, stirring, 1 minute. Spoon glaze over salmon.
- Serves 2.
1 10 oz. box of frozen spinach
4 Tablespoons sesame paste (tahini found in the Ethnic aisle of Supermarket or Health Food Store),
1/2 teaspoon sugar
1 Tablespoons soy sauce
Splash of water
- Follow instructions on box to cook spinach.
- Put cooked spinach into a sieve to squeeze out excess water or wring with hands.
- Set aside in a medium bowl
- Make sesame dressing by mixing the tahini, sugar, soy sauce, and enough water to make a dressing (thickness depending on preference)
- Toss dressing with cooked spinach and serve at room temperature or cool.
