Dinner tonight: fresh wild caught coho with a dijon honey lemon glaze over wild rice with slivered almonds.
Dinner tonight: fresh wild caught coho with a dijon honey lemon glaze over wild rice with slivered almonds. Super easy since I tend to make large batches of things like wild rice then freeze them in portions so I can just reheat when desired. Definitely approved for future usage.
I'd like the glaze recipe!
ReplyDeleteIt's not exactly a recipe - it's some dijon mustard, lemon juice, and honey. There are two goals - balance the flavors, and make it pourable like a not thick dressing. Reason for the latter is you want it thick enough to coat the top of the fish when you pour it over, but you want some of it to pour over into the pan so it caramelizes as it cooks. It works because the fish is already cooking for like 30 seconds in the pan in a little olive oil (on our stove that's a medium low gas setting to prevent burning with a smaller saute pan) then your pour the glaze liquid over to cover the piece/s of fish. Then I cover the pan, the fish cooks in minutes, I take it out, put on the plate or on top of the rice or whatever, and pour the now caramelized but still liquid glaze left in the pan over the top. If it took longer to cook the fish, I'd have to do something else, because the glaze would burn.
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