Pan Seared Salmon with Honey Garlic Glaze

Name: Pan Seared Salmon with Honey Garlic Glaze
Total time: 25 min
Ingredients: 3 colheres de sopa Butter; 2 Salmon; 6–10 Carrot, peeled cooked; 2–3 colheres de sopa Lemon; 2 colheres de sopa Honey; 1 ½ colher de sopa Garlic, finely chopped; 1 colher de sopa Molho shoyu; 1 xícara Israeli couscous, cooked; Salt; Black pepper; 1 colher de sopa Parsley, chopped

Por Chef Jean-Pierre · 25 min

Ingredientes

Butter3 colheres de sopa
Salmon2
Carrot · peeled cooked6–10
Lemon2–3 colheres de sopa
Honey2 colheres de sopa
Garlic · finely chopped1 ½ colher de sopa
Molho shoyu1 colher de sopa
Israeli couscous · cooked1 xícara
Salt
Black pepper
Parsley · chopped1 colher de sopa

Modo de preparo

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.

Resumido do vídeo de Chef Jean-Pierre. Assista para ver os detalhes.

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