This wonderful Honey-Soy Salmon and Bay Scallops will take an important place in your cookery book!
For the marinade/sauce:
- 1 lb salmon fillet
- 0.5 lb bay scallops
- 0.5 cup low–sodium soy sauce
- 3 tbsp sesame oil
- 1/4 cup honey
- 1/4 cup low–sodium Teryaki sauce
- 3 tbsp rice wine vinegar
- 1 tbsp garlic, chopped
- 1 bag of steam–in–bag mixed vegetables – microwave them before starting the scallops
- 1/4 cup beef or chicken broth for deglazing the skillet
Honey-Soy Salmon. Directions:
Combine all ingredients in a bowl and whisk together.
Place salmon and bay scallops in a large bowl or tupperware, pour marinade over top and cover.
Place in refrigerator for 30 minutes.
Preheat oven to broil.
Take salmon out of marinade and place on a baking sheet, skin side down. Reserve marinade. (Tip: Use tinfoil on the baking sheet for easier clean–up).
Broil salmon until light pink and flakes with fork, about 8–12 minutes.
While salmon is cooking, place a skillet over medium–high heat.
Use a slotted spoon to remove the scallops. Once the skillet is hot, add scallops to the pan.
Cook, flipping once, until caramelized on both sides and no longer opaque– about 3–4 minutes total.
Remove scallops from skillet to a plate and set aside.
Keeping the skillet hot, pour in the beef or chicken broth. Use a spatula to scrape up the brown bits stuck to the bottom of the skillet.
Pour the marinade into the skillet. Bring to a boil and cook for 2–3 minutes, stirring every so often so it does not burn.
Add your already–steamed veggies to the sauce. Toss until coated and remove from heat. Set aside.
When the salmon is done cooking, you’re ready to serve! Place veggies on the plate first, followed by piece of salmon and top with the scallops. Drizzle remaining sauce over top (if you wish so).
I had some brown rice that I meant to serve with this, but I totally forgot. So, if you have some on hand, I would throw that in, too!