Bol de salmón glaseado con miel

Ingredientes

• 3 tablespoons honey
• 2 tablespoons soy sauce (or tamari)
• 1 tablespoon rice vinegar
• 1 clove garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 bunch asparagus, trimmed
• 2 cups cooked white rice (jasmine or sushi rice)
• 1 tablespoon sesame seeds, toasted
• 1 tablespoon olive oil
• Salt and pepper to taste

Preparación

1. 1

   Preheat your oven to 400°F (200°C). On a baking sheet, toss the trimmed asparagus with 1/2 tablespoon of olive oil, salt, and pepper. Spread in a single layer and roast for 10-12 minutes, until bright green and tender-crisp with slightly charred tips. Set aside.

2. 2

   While the asparagus roasts, make the glaze. In a small bowl, whisk together the honey, soy sauce, rice vinegar, minced garlic, and grated ginger until fully combined.

3. 3

   Pat the salmon fillets completely dry with paper towels. Season the flesh side with a pinch of salt and pepper.

4. 4

   Heat the remaining 1/2 tablespoon of olive oil in a large, non-stick skillet over medium-high heat. Once the oil is shimmering, place the salmon fillets in the pan, skin-side down (if using skin-on). Cook for 4-5 minutes without moving them, until the skin is crispy and golden.

5. 5

   Flip the salmon fillets carefully. Pour the honey glaze mixture into the pan around the fillets. Let it bubble and reduce for 2-3 minutes, spooning the hot glaze over the tops of the salmon as it cooks. The salmon is done when it flakes easily with a fork and the internal temperature reaches 125°F (52°C) for medium, or 135°F (57°C) for medium-well. The glaze should be thick and syrupy.

6. 6

   Divide the warm, fluffy white rice between four bowls. Place a glazed salmon fillet on top of each bed of rice. Arrange the roasted asparagus alongside the salmon. Drizzle any remaining glaze from the pan over the top. Finish with a generous sprinkle of toasted sesame seeds.