As usual, I didn’t really see my husband make the dish but here’s my attempt to pass on a very healthy and good recipe:
Salmon Steak (or Salmon Fillet)
I know that he coated the salmon steak with a combination of mequiste honey, soy sauce, and a bit of sugar and olive oil. These were cut into thick cubes and put on skewers and broiled in our convection oven for about 15 minutes or so (until fully cooked). He also added sesame seeds at one point, before or after cooking I’m not sure. The end result was really amazing, so much that he plans to do the marinade again with chicken or fish. The meal was completed with a side of mixed green salad with olive oil / salt as dressing.
I hope to upload a photo or update the recipe with more details soon. If not, try for yourself and see how easy it is to make a healthy, delicious and simple fish recipe.
By the way, does anyone know if salmon is considered a sustainable fish? Mark Bittman at the New York times had a very informative article about buying sustainable seafood with several recipes that’s worth checking out. I have no idea if access to this article will be restricted when New York Times begins digital subscriptions so I’ll sum up Bittman’s findings: If you buy fish at Target, Whole Foods or Wegmans, you’ll know the fish are “sustainable” , i.e. fish that are not being overfished to the point of extinction. However, I’m not sure if the term also includes environmentally friendly fishing or fish-farming practices.