Honey Glazed Salmon

On Monday, I cooked dinner that consisted of Honey Glazed Salmon, Corn on the Cob, and Asparagus.  It was so popular that it was requested again today.  I added Couscous to it this time and I do believe that just made even better.

Take a look at the plate presentation.

For the Couscous:

• Follow the directions on the box.

For the Corn on the Cob:

• Put water in a large pot.
• Bring water to boil.
• Place corn in the boiling water for 5 to 6 minutes.
• Turn off the burner and server.

For the Asparagus:

• In a large skillet, put a bit of extra virgin olive oil, butter, and a tablespoon of minced garlic.
• Heat until the butter is melted.
• Put in Asparagus and Sliced Almonds.
• Saute until Asparagus starts to soften.
• Reduce heat to low and cover with a lit so it can steam for few minutes.
• Use your own judgement as I tend to like my Asparagus a little softer while you may like it a bit firmer.

For the Honey Glaze Sauce on the Salmon:

• Five tablespoons of soy sauce (regular or reduced sodium your choice).
• Two and a half tablespoons of honey.
• Two tablespoons of rice vinegar.
• One tablespoon of minced garlic.
• Mix together in a small bowl until the honey dissolves.
• Save for the Salmon.

The Salmon:

• Turn the oven on broil and ensure the top rack is about 5 to 6 inches away.  I put ours on the highest location and that works well.
• While the oven heats, skin the Salmon and rinse in cold water.
• Pat dry with paper towels.
• Cut Salmon into 4 or 5 pieces.
• Place aluminium foil on a broil pan or baking sheet.
• Spray with Pam.
• Place the Salmon pieces on the foil with what was the skin side up.
• Salt and pepper the bottom of the Salmon pieces.
• Take a teaspoon of the Honey Glaze Sauce and place on the bottom of the Salmon pieces.
• Flip the Salmon pieces over.
• Salt and pepper the top of the Salmon.
• Distribute the remainder of the sauce over the top of the Salmon pieces.
• Place in the oven on the top rack for 5 to 6 minutes.
• Flip the Salmon pieces over.
• Cook for another 4 to 5 minutes.
• Flip the Salmon pieces back over.
• Drizzle some more honey on the top of the Salmon pieces.
• Place back in the oven for 1 to 2 minutes.
• Remove from oven.

Plate presentation:

• Take a scoop of Couscous and place on the plate.
• Take some of the Asparagus and place beside the Couscous.
• Take one Corn on the Cob and place beside the Asparagus.
• Take one of the Salmon pieces and place on top of the Couscous.
• Take some of the Sliced Almonds from the Asparagus pan and place on top of the Salmon.

Serve and enjoy.