This honey caramelized salmon is perfect for Rosh Hashanah or any day of the week. Only 5 ingredients to make the salmon and 5 ingredients to make the salad, but you will love how amazing it tastes.
Honey Caramelized Salmon With Arugula Apple Salad
Servings
4 Servings
Ingredients
- 4 salmon fillets skin on or off
- Kosher salt and pepper
- 1 tablespoon honey
- Chili flakes – a pinch
- 2 tablespoons extra virgin olive oil for frying
- Arugula about 5 ounces (140 grams), washed
- 1 green apple thinly sliced
- 5 radishes thinly sliced
- ½ tablespoon lemon juice
- ½ tablespoon extra virgin olive oil
- Salt and pepper
Instructions
- For the fish
- Dry salmon fillet with a paper towel. Sprinkle salt and pepper on both sides. On the side without skin, spoon the honey and spread. Sprinkle chili flakes.
- Add 2 tablespoons of olive oil to a frying pan on medium heat. Once the oil starts to smoke a little bit, add the salmon with the skin side up (so the honey side is directly on the pan). If the oil is smoking a lot, the honey will burn. The pan should be hot, but not as hot as when you cook salmon without honey. Flip the salmon after 30 seconds to 1 minute, or once the top of the salmon is golden but not black. Check every 15 seconds. Cook the skin side of the salmon for 3 minutes or until done to your preference.
- For the salad
- (Very) thinly slice the apple and radishes. Add to serving bowl.
- Add lemon juice. This keeps the apple from turning brown.
- Add olive oil, arugula, salt and pepper. Toss and serve immediately. If you want to make this in advance, only pour on the dressing before serving.
This looks delish and so simple! I often use honey on my salmon, but I also add soy sauce and sesame seeds for a lil crunch! Never tried radishes in a salad but why not?!
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