Daytime Cutthroat Kitchen - WFLA News Channel 8

Daytime Cutthroat Kitchen

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Army Chef Rene Marquis competes on the Food Network's Cutthroat Kitchen Sunday Sept. 22nd. at 10pm.

 

 

HONEY-SOY GLAZED SALMON WITH EDAMAME RICE

 

Serves 12

 

Honey-Soy Glazed Salmon:

 

INGREDIENTS:

1 cup honey

1 cup light soy sauce

4 oz fresh lemon juice

4 tbsp Dijon mustard

3 oz water

2 tbsp vegetable oil
12-    6 oz. pieces salmon fillet

3 oz green onions-sliced thin on a bias

1 tbsp toasted sesame seeds

1 pint alfalfa sprouts dressed in sesame oil and sriracha

 

DIRECTIONS:

In a small bowl whisk together honey, soy sauce, lemon juice, mustard, and water. In a small non-stick skillet heat oil over moderately high heat until hot but not smoking and cook salmon 2 to 3 minutes on each side, or until golden and just cooked through. Add honey glaze to a sauté and simmer, stirring, 1 minute. Use slurry if needed. Pour glaze over salmon. Garnish with green onions, sesame seeds, and alfalfa sprouts

 

Edamame Rice:

 

INGREDIENTS:

2 cups prepared steamed rice

2 tbsp butter

2 tbsp oil

1 cup frozen edamame

1 cup cooked corn

½ cup chopped red bell pepper

½ cup red onion-chopped

1 tbsp chopped garlic

4 tbsp chopped cilantro

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DIRECTIONS:

In sauté pan heat oil on med-high heat, add onion, garlic and bell peppers. Cook for 2-3 minutes, add corn and edamame, heat thoroughly and season with salt & pepper.  Fold in rice, adjust seasonings and serve immediately

 

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