New Recipe.... Check it Out!!

[Chef Isaac]

Just updated the web site for March (couple hours early of March.... not bad on my part :) )



Teriyaki Honey Glazed Filet of Salmon

Lets face it, salmon is one of the most popular menu items on West Coast menus. But a lot of people have a hard time preparing it properly. To cook salmon just right, you want to make sure to touch it. When it is done cooking, it should be semi firm. Too mushy indicates raw and not done. Firm indicates the salmon being over cooked. Try this recipe and see what you think! Pair it with a nice Chardonnay and you will have an excellent meal (and at a fraction of the cost versus restaurant meals).


Yield: 4 filets of salmon


Salmon Filets, bones out, skin off: 4 ea (6 ounce pieces)
Teriyaki Sauce: 1/4 cup

Ginger, minced: 1 tsp

Garlic, minced: 1 T

Wild Flower Honey: 3 T

Sesame oil: 2 T

1- Preheat over to 350 degrees.

2- Place the teriyaki sauce, honey, ginger, and garlic in a platic bag and mix well.

3- Add the salmon and marinate for about 1 hour.

4- Heat a saute pan over medium high heat. Add the seasme oil. Get it nice and hot.

5- As the pan and oil are heating, take the slamon out. Reserve the marinade. Blot each filet of slamon.

6- Place filets carefully in the saute pan. Sear on one side until nice and golden brown. Carefully flip over and sear that side. Place in the oven.

7- Place the left over marinade in a sauce pot and bring to a boil. Turn off.

8- After about 8 minutes, take the salmon out and check for doneness. If done, brush the glaze on the salmon and serve. If not done, place back in the oven.

Chef Note: It is hard to give you a time as far as cooking and baking goes. In the above recipe, time will depend on how thick the filets are cut and how your oven is calibrated. Feel free to email us if you need help!

We hope you enjoy this recipe. Feel free to try other recipes. Just Buzz to the Chefs Corner Page and enjoy!

[carolina bee]

very nice web site-- thanks for the recipes, I can't wait to try them with my wife !! I'm always trying to find new ways to incorporate honey in recipes!! 

[Chef Isaac]

I hope you enjoy it!

[beemaster]

Chef:

I copied the Recipe to your post, the whole "ORDER HERE" goes against our NO COMMERCIAL SELLING POLICY - I'm not busting your chops here Check, I promise, it written out well in the BILAWS FORUM and in the TRADING POST too. The recipe sounds very nice. I understand the learning curve here is a bit tougher than some forums - the software is powerful, yet takes a little getting use to. The rules though are fairly straight forward, I'm just keeping this great recipe in such away as NOT to get bombarded by members who would love to post links to pages where they sell stuff - trust me, being commercial free gets easier as you post.

Resently we changed the rules on posting any SALES of items made for sall, and enforce the trade and barter rules, I just want to keep this post within the structure everyone else has to play by. I am a big salmon fan and hope to try this out soon and WE ALSO HAVE a HUGE RECIPE COOKBOOK FORUM at: http://cbook.beemaster.com/ there are Hundreds of recipes there, I sure hope you add it to that recipe site of ours.

Just to clarify, the only website advertising allowed is in the SIGNATURE line which you have and it is fine. People with interest in looking surely will. Keeping the site commercial free shows that we have no agenda, no favoritism and this is to keep beekeeping companies and search engines from buying ad space which often gives them say in how a site is ran, we never want to have any commercials, thus keeping total control and no favoritism toward anyone or thing JUST because they help pay the bills. That was a big downfall I noticed at other bee forums lately, they went with the temptation of accepting and promoting goooogle ads, which no longer kept them independant, they now became an unwittingly a sponsor for the highest bidders to multi-billion dollar search engines like goooogle.

Again, great recipe, hope you see how I kept the recipe intact along with the photo - hope this okay, and hope to see more recipes like it.

John

[buzzbee]

Chef,
Do you run a restaurant or are you a chef for one? I'm not much for salmon,but boy it looks really good.Presentation is a lot of the meal!

[beemaster]

Those red potatoes liook mighty fine too :)

[Chef Isaac]

Beemaster:

  Thanks for busting my chops again! Next time.... can you just hand me the pork chops and I will cook them for everyone! :)

  So, it is ok to post the whole recipe but not the link, right? That is a little different versus other forums. One time I posted a recipe with a picture and got noodle lashed and was supposed to just post the link.

  Some day, I will learn.

Buzz: I gave up the restuarnat business about 8 months ago and now I teach culinary arts at a culinary school. I love it.

[Chef Isaac]

thanks beemaster for posting the recipe for me.

[Jerrymac]

Isn't this suppose to be in the Cookbook Section?

[Shawn]

Wait dont move it yet!   :-D I need to copy it because Im trying to eat more fish than beef.

[beemaster]

I'm hoping to import the Cookbook forum RIGHT into the Beekepeing forum - a lot of work and love went into that cookbook forum (TWT worked his tail off cleaning up hundreds of spambot posts that had all but taken it over before switching to the SMF forum software)

I keep forgetting to as Robo if we can have a what looks like a regular forum description on the main forum page here and when you click on the link it takes you directly to the cookbook forum - it beats having a link inside a forum page that leads to another forum. He can do magic, what seems like impossible to me is just a cakewalk to him most of the time.

Having the cookbook embedded into the bee forum is nice because of so many honey recipes, but we have dozens of recipe categories in the cookbook, and some really great recipes. Unless you go to Beemaster.com homepage, then you rarely ever find the cookbook forum the way it is now.

[Flygirl]

YUM!  Thanks, I have a freezer full of salmon & am always looking for new recipes.  I'm making this tonight ;)  FG

[Chef Isaac]

Jerry:

  Just cook the recipe and enjoy it! :)

[buzzbee]

Jerry:

  Just cook the recipe and enjoy it! :)

I'll second the motion!!!

[Jerrymac]

I just thought that later on, no one would see it here but would find it in the cookbook.

Just trying to help  :'(

[oldenglish]

Thats a good looking meal right there. I am going to have to give it a try. Cannot trust the wife to cook as she overcooks salads and burns water, I think safeway still has one of her cooked chickens on display at the deli counter

[iddee]

If she sees that post, I bet she can cook your goose very quickly.   :shock:   :-D

[Chef Isaac]

that is funny!

[Jerrymac]

Move over Rover

[vermmy35]

hmm I am going to give this a try on Friday It looks too good