Honey Caramelized Salmon With Arugula Apple Salad
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.
- Duration
- Cook Time
- Prep Time
- 4Servings
Ingredients
For the fish
- 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), such as Colavita
For the salad
- 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, such as Colavita
- Salt and pepper
Preparation
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.
