| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
Jewish |
Main, Courses-, Fish |
2 |
Servings |
INGREDIENTS
| 2 |
tb |
Honey |
| 2 |
tb |
Soy sauce |
| 1 1/2 |
tb |
Fresh lime juice |
| 2 |
ts |
Dijon mustard |
| 1 |
tb |
Water |
| 2 |
ts |
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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