There’s a fish truck that comes through our neighborhood every weekend that sells frozen fish from coolers. They purchase it from importers so they can sell it at wholesale prices. When I worked at a restaurant I’d heard a lot of businesses do this. It helps fishermen because sometimes they go out and fish but since everyone is doing not everyone gets their catches sold. So what they do is the freeze it, sell it to a company in the states and FedEx it overnight so it’s at its destination by the morning. It’s as close to Sea to Table as you can get.
We bought a bag of 5 salmon fillets and decided to cook them with the recipe below. I would have normally used a real lime but I had juice in the fridge and decided to go with this.
4 Salmon Fillets (skin On Or Off)
Salt And Pepper
Olive Oil, For Cooking
2 Tablespoons Butter
3 Tablespoons Honey
3 Tablespoons Soy Sauce
2 whole Limes or lime juice
Cooked Rice, For Serving
Season the salmon with salt and pepper. Heat olive oil in a nonstick skillet over medium heat and place the salmon, skin side down (if you have salmon with skin on it) in the pan. Cook for 5 minutes on the first side. Flip to the other side and cook for another 2 minutes. Remove the salmon and put it aside.
In the same skillet, add the butter, honey, soy sauce, and juice from the 2 limes. Stir and cook over medium heat for a couple of minutes, until the glaze is thick. Taste and adjust the flavors, I like the lime taste so I gave it a little more drops of lime juice. Cook it until the glaze thickens, another minute or two.
Place the salmon back into the skillet and spoon the sauce all over the top. Serve the salmon over the rice, spooning on extra sauce.
Yeah I don’t have a picture of it back in the sauce or plated because everyone was hungry and sometimes you just can’t put off feeding the hungry masses.