Honey Caramelized Salmon With Arugula Apple Salad

This honey caramelized salmon is perfect for Rosh HashanahHoney Caramelized Salmon - Rosh Hashanah Recipe

Here’s the video

INGREDIENTS

For the salad (serves 4 starter portions)

Arugula, about 5 oz (140 grams), washed

1 green apple, thinly sliced

5 radishes, thinly sliced

1/2 tbsp. lemon juice

1/2 tbsp. olive oil

salt and pepper

For the salmon

1 salmon fillet (skin on or off)

salt and pepper

1 tsp. honey

chili flakes – a pinch

2 tbsp. olive oil (for frying)

PREPARATION

For the fish

1. Dry salmon fillet with a paper towel. Sprinkle salt and pepper on both sides. On the side without skin, spoon the honey and spread. Sprinkle chili flakes.

2. Add 2 tablespoons of olive oil to a frying pan on medium heat. Once the oil starts to smoke a little bit, add the salmon with the skin side up (so the honey side is directly on the pan). If the oil is smoking a lot, the honey will burn. The pan should be hot, but not as hot as when you cook salmon without honey. Flip the salmon after 30 seconds to 1 minute, or once the top of the salmon is golden but not black. Check every 15 seconds. Cook the skin side of the salmon for 3 minutes or until done to your preference.

For the salad

1. (Very) thinly slice the apple and radishes. Add to serving bowl.

2. Add lemon juice. This keeps the apple from turning brown.

3. Add olive oil, arugula, salt and pepper. Toss and serve immediately. If you want to make this in advance, follow salad instructions up to #2 and finish with #3 immediately before serving.