Recipe: Honey Soy Glazed Salmon and Gomae

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.

Spinach in sesame dressing (Gomae)


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.

In the picture you can see that I served it with brown rice. Quinoa also makes a nice starch to serve with this dish. Enjoy!