honey sesame wild salmon

As you may have noticed from previous fish recipes, I have no problem eating sea kittens {in case you are losing sleep over the consumption of fish, PETA started a wildly unpopular campaign back in 2009 to save the fish by calling them sea kittens}. I do, however, require the fish to be wild. Back in 2003, the University of Albany published research which confirmed concentrations of contaminants were significantly higher in farmed salmon in comparison to wild salmon. Recent studies have not quelled my aversion to farmed fish, so I buy wild or stick to land dwellers.

This very simple recipe is one of my new favorites:

2 6-8 oz salmon filets
2 tablespoons honey
1 tablespoon sesame oil
approx. 1/4 teaspoon Celtic sea salt {just enough to salt the top of each piece}
1/2 tablespoon of fresh squeezed lemon juice, separated
1 tablespoon coconut oil {for cooking}

Rinse and pat dry the salmon filets {I do not remove the skin, but if you want to add what I feel to be unnecessary work to this so-easy entree, go for it}, then pour lemon juice over each filet. Sprinkle with salt. Mix together the honey and sesame oil in a shallow bowl {large enough to place both filets in}. Place the filets skin-up in the honey-sesame mixture {spoon the mixture onto the sides}. Allow the salmon to marinate for 15-20 minutes.

Heat coconut oil in a skillet over medium, until hot {not smoking}. Cook the salmon {skin side up first} for approximately 4 minutes, then flip. Cook for another 3-4 minutes, then pour the honey-sesame mixture over the salmon for the last minute or so {once the salmon is fork tender it is ready, but if you prefer your salmon well-done, then cook for another 2-3 minutes}.

We had this with sauteed spinach, and it was quite delish.