Quick, easy, and delicious. I use wild salmon fillets.
- Carbohydrate 3.023575 g
- Cholesterol 153.19 mg
- Fat 51.873075 g
- Fiber 0.506921867926372 g
- Protein 23.8986828125 g
- Saturated Fat 25.569223 g
- Serving Size 1 1 Serving (178g)
- Sodium 241.27778125 mg
- Sugar 2.51665313207363 g
- Trans Fat 5.5313905 g
- Calories 571 calories
Step-by-step
- Add olive oil and butter to 12" skillet and cook over med heat to melt butter. Add mustard, stir to combine and cook for 1-2 min to toast mustard seeds.
- Add fish to pan, sprinkle with pepper and sauti until lightly browned, about 3 min per side. Turn fish, mix in honey and cover with a lid to complete cooking. Fish should be opaque but do not overcook.
- Remove fish.
- Add water to deglaze pan and heat over high heat to reduce sauce by half. Pour over fish and serve.
Golden honey and sharp Dijon mustard bubble together in hot fat, creating a glossy emulsion that clings to the edges of a crisp-skinned fish fillet. Mustard has served as a pungent base for vinegars and sweeteners since Roman legions carried condiment seeds across Europe. Combining mustard with honey balances acrid sulfur compounds through natural sugars. This technique transforms pantry staples into a pan-dripping glaze.
Handling Next-Day Portions Safely
Chilled protein requires specific storage protocols. Store cooked seafood in an airtight glass container at or below 40 degrees Fahrenheit for a maximum of two days. Reheating delicate flesh demands low heat to prevent rubbery proteins. Cover the portions loosely and warm them gently in a 275-degree oven until the center reaches lukewarm consistency. Avoid the microwave entirely.
- High wattage microwaves rapidly agitate water molecules, turning moist flakes into dry rubber.
- Cold storage allows fats to solidify; bring the portion to room temperature for ten minutes before reheating.
