Sockeye Salmon

SALMON
4 (6 oz each) salmon filets
1/2 tsp kosher salt
1/2 tsp black pepper


SAUCE
3 Tbsp butter
2 tsp olive oil
2 tsp garlic powder 
1/2 cup honey
3 Tbsp water
3 Tbsp soy sauce
2 Tbsp lemon juice

RECIPE

  1. Pat salmon dry, then season with salt, pepper. Set aside. Adjust oven rack to middle position, then preheat broiler.
  2. Add butter and oil to a large, oven-safe skillet over MED-HIGH heat. Once butter is melted, add garlic, water, soy sauce,  honey and lemon juice and cook 30 seconds or so, until sauce is heated through.
  3. Add salmon, skin side down (if using salmon with skin), and cook 3 minutes. While salmon cooks, baste frequently with sauce from the pan by spooning it over the top of the salmon.
  4. Broil salmon for 5-6 minutes, basting with sauce once during the broil, until salmon is caramelized and cooked to desired doneness.
  5. Garnish with minced parsley if desired

Photographer: Rick Osentoski ~ Food Stylist: Michele Zoda-Osentoski

Recipe: Balsamic Roasted Brussel Sprouts

Ingredients

  • 1 pound fresh Brussels sprouts
  • 1.5 tablespoon olive oil
  • 3 tablespoon balsamic vinegar, divided
  • 2 cloves fresh garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Preheat oven to 450°F.
  2. Clean Brussel sprouts in water and trim tough ends and cut in half.
  3. In a small bowl, whisk together oil, half the balsamic vinegar, garlic, salt, and pepper. 
  4. Spread the sprouts out evenly over a pan. Drizzle the oil mixture over the sprouts, and toss to evenly coat.  Spread back into an even layer.
  5. Roast for 20-25 minutes or until the sprouts tender with a crisp outside.  Remove from oven.
  6. Drizzle with the remaining vinegar, and sprinkle with salt to taste.

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