We have a foodie treat for you. Our friend and author, Kenzie Swanhart is about to release her forth cookbook, Weeknight Cooking for Two, later this month. To celebrate, she is sharing one of her favorite recipes from her book with us.
This book is perfect for foodies, the time-strapped, and new cooks alike, with simple, but delicious dishes. Or as Kenzie put's it:
Weeknight Cooking for Two is filled with simple, yet flavorful, five-ingredient meals that can be cooked in 30 minutes or less. These recipes all rely on wholesome, nourishing ingredients and range from traditional classics and hearty salads and soups, to everyone's favorite breakfast-for-dinner meals. The recipes in this book are fun, creative, and perfect for every day of the week, and they come with some of my personal shortcuts to make preparation even easier.
Roasted Honey Garlic Salmon
This is a wonderfully easy dish that takes 15 minutes from start to finish. Don't be intimidated by the prospect of cooking fish at home- this foolproof beginner recipe is simple but still filled with flavor. I love how crispy the salmon skin gets in this recipe, but you can remove the skin if you prefer. Serve the salmon on top of brown rice and sauteed spinach, or with a side of your favorite vegetables.
For the perfect pairing, our Master Somm recommends:
Pacific Rim Riesling: This light, but flavorful dish calls for a refreshing and aromatic white wine that can enhance both sweet and savory flavors. Citrus and peach notes compliment the honey, while fresh acidity mingles nicely with tamari and garlic flavors. Bon Appétit!
4 tablespoons honey
2 tablespoons tamari
2 teaspoons white vinegar
2 tablespoons minced garlic cloves
2 (6 ounce) salmon fillets, skin on
freshly ground black pepper
1 tablespoon extra-virgin olive oil
brown rice, for serving
sauteed spinach, for serving
In a small bowl, whisk together the honey, tamari, vinegar and garlic.
Pat the salmon dry with a paper towel, and season generously with salt and pepper.
In a large cast-iron skillet, heat the olive oil over high heat. Add the salmon, skin-side down, and immediately reduce the heat to medium. Press down gently to ensure that the skin cooks evenly. Cook for 5 to 8 minutes, or until it reaches desired doneness.
Drizzle about 1 tablespoon of the honey mixture on each fillet. Flip and cook the other side for 1 minute.
Remove the salmon from the skillet, and allow it to rest skin-side up for 3 minutes. Drizzle with the remaining honey mixture and serve.
Tip: You can determine how cooked the salmon is by looking at the side of the fillet. For rare doneness, the middle should still be a bright coral color; if you want medium, remove it from the skillet when it just starts to darken. Alternatively, you can use a thermometer in the thickest part. It should be 120°F for rare or 130°F for medium.