Pan Seared Salmon with Honey Garlic Glaze | Chef Jean-Pierre

Name: Pan Seared Salmon with Honey Garlic Glaze | Chef Jean-Pierre
Total time: 25 min
Ingredients: 3 tbsp Butter; 2 Salmon; 6–10 Carrot, peeled cooked; 2–3 tbsp Lemon; 2 tbsp Honey; 1 ½ tbsp Garlic, finely chopped; 1 tbsp Soy sauce; 1 cup Israeli couscous, cooked; Salt; Black pepper; 1 tbsp Parsley, chopped

By Chef Jean-Pierre · 25 min

Ingredients

Butter3 tbsp
Salmon2
Carrot · peeled cooked6–10
Lemon2–3 tbsp
Honey2 tbsp
Garlic · finely chopped1 ½ tbsp
Soy sauce1 tbsp
Israeli couscous · cooked1 cup
Salt
Black pepper
Parsley · chopped1 tbsp

Instructions

Season both sides of the fish with salt and pepper.
Heat the clarified butter in a frying pan until it reaches 365°F (185°C). Add the salmon and let it turn golden brown on one side without touching it for about 2 minutes, then flip it.
Lower the heat to medium-low. Add the cooked carrots, lemon juice, honey, garlic and soy sauce.
Cover the pan and cook on low heat until the fish is done to your liking (125°F for medium rare).
In another pan, melt the butter and sweat the shallots until translucent.
Add the cooked couscous, season with salt and pepper, and stir in the parsley.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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