Filet de saumon teriyaki au miel poêlé

Ingrédients

• 2 salmon fillets (about 4 oz each)
• 1/3 cup soy sauce
• 2 tbsp honey
• 1 tbsp rice wine
• 1 tbsp ginger, julienned, sliced, or grated
• 2 tbsp potato starch or cornstarch
• 2 tbsp cooking oil (olive, canola, avocado, etc.)

Préparation

1. 1

   Prepare the fillets – Score the salmon flesh...: Prepare the fillets – Score the salmon flesh in a cross-hatch pattern: one long slice lengthwise and about four crosswise cuts halfway into the flesh (leave the skin intact).

2. 2

   Marinate – Mix soy sauce, honey, rice wine,...: Marinate – Mix soy sauce, honey, rice wine, and ginger. Place salmon in a resealable bag with the marinade. Marinate 10 minutes per side (20 minutes total).

3. 3

   Coat with starch – Spread potato starch on...: Coat with starch – Spread potato starch on a plate. Remove salmon from the marinade and lightly press both sides into the starch for an even coating.

4. 4

   Pan fry – Heat oil in a skillet...: Pan fry – Heat oil in a skillet over medium heat. Place salmon skin-side down and cook uncovered for 5 minutes. Flip and cook another 5 minutes until golden and crispy.

5. 5

   Serve hot – Plate and enjoy immediately with...: Serve hot – Plate and enjoy immediately with your favorite sides.