2 tablespoons freshly squeezed lemon juice or lime juice
2 tablespoons soy sauce
Instructions
1. Mix all chopped ingredients for mango salsa in a large bowl,
add lime juice, add salt and pepper to taste. Set aside to let the
juices do their work.
2. Cook 2 cups of uncooked rice according to instructions for the
type of rice (or even quinoa) you’re using.
3. To prepare the glaze- combine honey, lemon juice and soy
sauce in a small pan on medium heat until honey is softened and
well incorporated with other ingredients. Set aside.
4. Season the salmon on both sides with salt and pepper. Heat 3
tablespoons olive oil on high heat in a skillet until very hot. Add
salmon, non-skin side down and sear on high heat for 2 minutes,
constantly moving the salmon in the skillet so that it doesn’t stick.
After it’s nicely seared, flip the salmon skin side down and
continue searing for 2 more minutes on its skin side, constantly
moving the salmon to avoid sticking to the skillet. Place
the salmon in an oven-proof dish Brush the top of salmon with half
the amount of glaze prepared in step 3. Broil for about 3 minutes,
brush with the remaining amount of glaze and broil for additional
2-3 minutes until nicely charred. Watch to make sure salmon does
not burn because of the sugar in the honey. Let sit for 10 minutes before serving.
Originally Submitted
10/23/2013
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