The Lactose-free Kitchen

Ingredients

Salmon:

• 4-6 oz each Salmon boneless & skinless filets, or 2lb whole salmon boneless & skinless piece
• Salt and black pepper, to taste
• 1 Hand-full of all-purpose flour
• 2 Tbsp olive oil or any high-heat cooking oil
• 1/4 cup honey
• 2 Tbsp soy sauce
• Chives, to garnish
• 1-3 Medium lime(s) (optional)

Rice:

• 2 scoops of sticky white rice
• 2 Tbsp of rice vinegar
• 1 Tbsp of Mirin (rice cooking wine: sweet & savory)

Directions

1. Wash your hands
2. Prepare the rice a rice cooker. You can use instant white rice if you don’t have a rice cooker or want to save time.
   • Add 2 scoops of sticky white rice to rice cooker with water level matching rice-cooker setting for 2 servings of sticky rice.
   • When the rice cooker is finished, add the mirin & rice vinegar to the rice gently mixing with a large rice paddle.
   • Set-aside.
3. Prep the salmon and set aside to dry for up to 30 mins.
   • Pat dry both sides of the salmon with a paper towel
   • Remove the skin. This is important because the skin will change the absorption of the glaze.
   • Set aside for up 30 mins beforehand
4. Prepare the glaze
   • In a measuring cup combine the 1/4 cup of honey with the 2 Tbsp of soy sauce.
   • Stir until smoothly blended (it will feel “liquidy” not sticky)
5. Dredge both sides of the salmon in the flour, salt, and pepper.
   • Spread a handful of flour on a plate and lay the salmon, one side at a time, on the flour.
   • Sprinkle the fish with salt and pepper to taste.
   • Flip the salmon over and repeat with salt & pepper
   • Lift the salmon from the plate and pat the fish on both sides. This is to remove extra or thick amounts of flour. This is important because too much flour will give the fish a chewy texture
6. Heat a large non-stick-pan over medium heat and add 2 Tbsp olive oil. Note: Do not cook over high heat or you will burn the glaze.
7. Brush the first side of salmon generously with the glaze. And once the oil is hot, add salmon to the pan (glaze-side-down).
   • In the pan, brush the second side generously the glaze.
   • Sauté salmon on the first side for 3 minutes, turn and sauté second side another 3 minutes.
   • Glaze should be caramelized and salmon should be just cooked through and opaque inside when flaked.
   • Leave some glaze to drizzle on the salmon and rice before serving.
8. Thinly slice the limes and lay decoratively on the serving platter.
   • Place the salmon on the lime pieces
   • Add desired amount of rice next to the salmon. I like to pat it into the rice up so it holds its shape as a little tower next to the salmon.
9. Cut the chives (with scissors) into small pieces directly on top of salmon and rice.
10. Drizzle the remaining glaze on top of the salmon & rice
11. Serve immediately because the hot salmon will continue to cook after it is taken our of the pan.
12. Enjoy!