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Salmon is always a solid choice for a gourmet dinner that only tastes like you slaved over the stove all day long.  The eastern-inspired flavours lend an exotic quality to this classic and surprisingly simple dish!


Salmon
2 pieces of Salmon (steaks or fillets like I used)
Salt & Pepper
 
Glaze
2 tbsp of Honey
1 tbsp of Dijon mustard
 
Veggies
handful of each:
Carrot
Red Pepper
Baby Bok Choy
Asparagus
Broccoli
Red Onion
1 tbsp Sesame Seeds
2 tbsp thick Teriyaki Sauce
herbs and spices (to taste)
 

Clean the salmon...

...and apply salt and pepper to taste.


In a small bowl, mix glaze ingredients thoroughly.  Using a kitchen brush, apply the glaze to the salmon.  I only used the glaze on one of the fillets.
 

Clean off the veggies and cut into bite-sized pieces. A tip for getting rid of the ends of asparagus is just to hold the two ends and let it snap naturally. Where it snaps is where there is little crunch anyways so you are left with only the good stuff.


Throw all of the veggies into a hot pan (lightly buttered and a little olive oil), turn down the heat, add the spices and a splash of water, and cover with a lid for about 5 minutes. Add the teriyaki sauce and let simmer for another 5 minutes until the vegetables are at a desired texture. Sprinkle the sesame seeds with only 1 or 2 minutes left in the cooking process.
 

While the vegetables are cooking, place the salmon into a hot pan (lightly buttered and a little oil) to sear, seasoned-side down first. The pan should be hot enough that the salmon sizzles and smokes a bit as soon as it touches the hot surface.


Let it cook for about 3 minutes on both sides, flipping only once.
 
Heat up the oven to 400F (200C). When the salmon is done cooking on the stove, place it exactly as is, uncovered, into the oven for about 5 minutes. This will really keep the moisture inside the fillet and make the outside crisp. Flake off a piece in the middle and if you see that its a little raw still, leave it in the hot oven for another minute or two.
 

Plate the salmon with the vegetables or serve as two separate courses. The vegetables are so good as a meal all on their own!

by Diana Petrina

What are you cooking up this Valentine's Day?