| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
Jewish |
Courses-, Fish, Main |
2 |
Servings |
INGREDIENTS
| 2 |
T |
Honey |
| 2 |
T |
Soy sauce |
| 1 1/2 |
T |
Fresh lime juice |
| 2 |
t |
Dijon mustard |
| 1 |
T |
Water |
| 2 |
t |
Vegetable oil |
| 2 |
|
6 ounce pcs salmon fillet |
INSTRUCTIONS
In a small bowl whisk together honey, soy sauce, lime juice, mustard,
and water. In a small nonstick skillet heat oil over moderately high
heat until hot but not smoking 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, 1 minute. Pour glaze
over salmon. Recipe by: Gourmet Magazine February 1997 page 120
Posted to JEWISH-FOOD digest V97 #032 by Linda Shapiro
<lss@coconet.com> on Jan 26, 1997.
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