← Back to Search Results
sauteeing
Salmon with Honey-Soy Sauce Recipe-20720

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

Yield: Serves 4

Ingredients

  • 2 tablespoons honey
  • 2 tablespoons less-sodium soy sauce
  • 2 teaspoons Dijon mustard
  • 2 tablespoons butter, divided use
  • 1 teaspoon extra virgin olive oil
  • 4 (8-ounce) wild salmon fillets
  • 2 cups portobello mushrooms
  • 2 cloves garlic, minced
  • 2 tablespoons (¼ stick) unsalted butter
  • 2 tablespoons dry white wine
  • 2 green onions, sliced diagonally into ¼-inch pieces
  • Cooked brown rice

Directions

Preheat oven to 350°F. In a small bowl, whisk together honey, soy sauce and mustard and set aside. Melt a tablespoon butter and oil in a large skillet over medium heat and add the salmon fillets, skin side down. Cook the salmon 4 minutes per side. Remove the skin. (Skin should remove easily.) Transfer the cooked salmon to an ovenproof platter or baking dish and place in a 150°F oven while you make the sauce. Melt remaining butter and add the mushrooms and garlic. Sauté to soften mushrooms. Add the wine to the hot skillet and deglaze the pan scraping all the bits with a spatula. Add the honey mixture to the skillet and boil for 1 minute. Stir the green onions into the sauce just before serving and pour over the cooked salmon.


© 2010 Debbie Gore

Note from Cookstr's Editors

Nutritional information does not include cooked brown rice.

 

Nutritional Information

Nutrients per serving (% daily value)

641kcal (32%)
37mg (4%)
11mg (18%)
101mcg RAE (3%)
1038mg
68mg
48g
10g
155mg (52%)
14g (72%)
43g (67%)
1g
12g
436mg (18%)
1mg (7%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

in-the-kitchen-with-david In the Kitchen with David
by David Venable
spice Spice
by Ana Sortun
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
west-coast-cooking West Coast Cooking
by Greg Atkinson
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
lucid-food Lucid Food
by Louisa Shafia
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?