Honey Garlic Glazed Salmon & Stir Fried Veggies

Honey Garlic Glazed Salmon 

Salmon

4 Salmon fillet portions*
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 tsp smoked paprika 
1/4 tsp blackening seasoning  

Sauce

3 Tbsp. butter
2 tsp Filippo Beriro olive oil*
6 cloves garlic minced
1/2 cup honey
3 Tbsp. water
3 Tbsp. soy sauce
1 Tbsp. sriracha sauce
2 Tbsp. lemon juice 

Instructions

Pat salmon dry, then season with salt, pepper, paprika and blackening seasoning. Set aside. Adjust oven rack to middle position, then preheat broiler.

Add butter and oil to a large, oven-safe skillet over MED-HIGH heat. Once butter is melted, add garlic, water, soy sauce, sriracha, honey and lemon juice and cook 1 minute or so, until sauce is heated through.

Add salmon, skin side down, and cook 3 minutes. While salmon cooks, baste frequently with sauce from the pan by spooning it over the top of the salmon.

Broil salmon for 5-6 minutes, basting with sauce once during the broil, until salmon is caramelized and cooked to desired doneness.

Garnish with minced parsley if desired.

Recipe and photo credit: The Chunky Chef
*In Flyer July 18-24, 2021

 

Stir Fried Zucchini, Mushroom & Carrots

 Vegetables

Zuchinni-Stir-Fry-3-819x1024.jpg

2 medium BC zucchinis, sliced and halved*
2 medium BC carrots, sliced*
1 cup BC mushroom, sliced*
1/4 cup oil, for stir-frying
3 cloves of garlic, minced
Salt to taste 

Teriyaki Sauce

1/3 cup Tamara or soya sauce
1 Tbsp. rice vinegar
1 Tbsp. arrowroot flour or cornstarch
1 Tbsp. sesame oil
3 - 4 Tbsp. freshly squeezed orange juice (about 1/2 an orange) 

Instructions

Preheat a large pan/skillet on medium then low heat with oil and sauté carrots for 2-3 minutes until slightly softened.
Then add zucchini, mushroom, and minced garlic. Sauté for another 8-10 minutes - until vegetables are soft.
In a small bowl, mix all the ingredients for the Teriyaki sauce. Set aside.
When vegetables are done, add sauce and cook on heat for about 1 minute. The sauce should thicken at that time. Serve over rice and enjoy! 

Recipe and photo credit: Shuangys Kitchen Sink
*In Flyer July 18-24, 2021

 

Annah Kassen