Honey Lacquered Salmon Fillet

Atlantic Shores's Chef Eric Doarnberger made Honey Lacquered Salmon Fillet.

Ingredients:

Salmon
4 6 oz. Salmon Filets
1 tbsp Olive oil
2 tbsp Honey
Salt and pepper to taste

Quinoa Cakes
1 C Quinoa (cooked)
1 Clove Fresh Garlic (minced)
¼ C Crumbled Goat Cheese
¼ C Cottage Cheese
½ C Arugula (sautéed)
1 Beaten Egg
1 tbsp Flour
¼ C Red Onions (Minced)
½ C Panko bread Crumbs
Salt and Pepper
2 tbsp Oil (For Sautéing)

Snap Peas
8 oz. Fresh Sugar Snap Peas Snipped on both sides
1 tbsp Olive Oil
Salt and Pepper

Directions:

Salmon
Season both sides of salmon. In a hot skillet, over medium high heat, pour in olive oil. Carefully place all salmon in the pan and sear for 4 minutes than sear the other side for 2 minutes. Remove from pan and place salmon on sheet pan. Brush with honey and place on top shelf of a pre-heated oven set to “Broil” Broil salmon for 4-6 minutes depending on the size.

Quinoa Cakes
In a bowl, combine all ingredients and let sit for 5-8 minutes. Letting the mixture sit will give the Panko time to absorb the moisture making forming the cakes easier. Form the mixture into cakes and refrigerate for about 15 minutes. In a non-stick sauté pan over medium high heat add oil. Carefully place the quinoa cakes in heated oil. Lower heat to medium and sauté cakes for about 7 minutes. Flip Cakes and do the same to the other side.

Snap Peas
In a medium sauté pan over medium high heat, heat oil. Carefully add peas, salt, and pepper and quickly sauté for 1 minute.

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