Dinner
Crispy Salmon with Buckwheat Honey & Soy
Salmon seared skin-side down, then glazed with dark honey, tamari and ginger. The buckwheat is what keeps it from tasting like teriyaki.
- Time
- 20 min
- Course
- Dinner
- Pour
- Buckwheat
How
- 1
Pat the fillets very dry and salt the skin. Sear skin-side down in a hot oiled skillet 5–6 minutes without moving them.
- 2
Mix 2 tbsp buckwheat honey, 2 tbsp tamari and 1 tsp grated ginger.
- 3
Flip the fish, pour in the glaze and spoon it over for 2 minutes until sticky.
- 4
Finish with lemon. Serve the pan glaze over rice.
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Fresh from the market: salmon fillets, fresh ginger, lemons.
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