This recipe is super easy and delicious. I make my salmon using my Anova Sous Vide, this guarantees that it comes out perfect every time. Sure it takes a little longer but it’s worth it to me to have the salmon perfect and not over-cooked. I serve this with rice. Enjoy!
Honey Garlic Salmon
- 1/3 cup honey
- 1/4 cup Tamari soy sauce
- 1 large lemon (juiced, zested and a couple of slices)
- 1 Tbsp olive oil
- 2 salmon fillets (size is up to you)
- 4 to 5 cloves of garlic, minced
- 1 Tsp red pepper flakes
- Salt and pepper
- 1 green onion, chopped
In a medium bowl combine the honey, soy sauce, red pepper flakes and onion. Zest your lemon into the bowl of honey. Slice off about 4 or 5 thin slices from the lemon, set aside and juice the remaining lemon into the bowl of honey as well. If you didn’t sous vide your salmon you’re going to need to cook it. Either way, lightly salt and pepper both sides. Heat a skillet on medium-high heat with the olive oil until it’s hot. Add the salmon and brown on each side, about 2 minutes if sous vide or 4-6 minutes if not (that’s per side). Remove and set aside. Take the pan off the heat and let cool for about 5 minutes, so you don’t burn the garlic. Turn the heat to medium and add the garlic, sautéing until fragrant (about 2 mins). Add the honey mixture and sliced lemons, cook for about 5 minutes or until thick. Add the salmon back in and turn to coat. Give it about a minute to make sure the salmon is heated and then serve.
This recipe is based on one from Nadia G., who used to have a show on the food network called “Bitchin Kitchen”. It was awesome! I’ve only modified it slightly; taken some ingredients out and add more of others. Her recipe had you cooking and shelling 2 crabs. No thank you, I’ll just buy good lump crab meat. Plus I don’t remember what type of crab she was using. I prefer Dungeness or King myself, it’s the best. Also instead of using fettuccine I use egg noodles, I like the wider noodle; but you can use fettuccine as it does work well with this recipe. Enjoy!
Crab Fettuccine Rose
- 1 or so cups good lump crab meat
- Fettuccine or egg noodles, enough for 4 people
- 2 Tbsp unsalted butter
- 6-8 cloves of garlic, finely minced
- 1 Tsp crushed red chili flakes
- 2 cups tomatoes, small ones like cherry or plumb, cut in 1/2
- pinch of sea salt
- 1/2 Tsp black pepper
- 1 Tsp brown sugar
- 2 cups half-and-half
- 1 cup freshly grated Parmesan
Put a pot of salted water on to boil and cook the noodles until aldente.
In a pan, I like to use my Le Creuset Braiser, melt the butter over medium heat. Sauté the garlic and child flakes until the garlic is golden and fragrant, about 2 minutes. Add the tomatoes, sea salt, brown sugar and pepper. Sauté until the tomatoes begin to create a light sauce, about 8 minutes. Add the half-and-half and bring to a boil. As soon as it comes to a boil throw in the crab meat and the cheese. Let simmer for about 2 minutes. Using tongs, mix the noodles and the sauce. It’s ready to serve.