{"id":13424,"date":"2020-08-10T17:23:01","date_gmt":"2020-08-10T09:23:01","guid":{"rendered":"https:\/\/seafoodsociety.hk\/recipe-20-minute-crispy-honey-ginger-salmon\/"},"modified":"2023-04-10T13:05:44","modified_gmt":"2023-04-10T05:05:44","slug":"recipe-20-minute-crispy-honey-ginger-salmon","status":"publish","type":"post","link":"https:\/\/seafoodsociety.hk\/zh-hant\/%e4%b8%89%e6%96%87%e9%ad%9a%e9%a3%9f%e8%ad%9c\/recipe-20-minute-crispy-honey-ginger-salmon\/","title":{"rendered":"Recipe: 20 minute Crispy Honey Ginger Salmon"},"content":{"rendered":"

For 4 people<\/strong><\/h3>\n

INGREDIENTS<\/strong><\/h3>\n

THE FISH<\/strong><\/p>\n

    \n
  • 4\u00a0salmon fillets<\/li>\n
  • 1\u00a0tablespoon\u00a0sesame oil<\/li>\n
  • 2\/3\u00a0cup\u00a0honey<\/li>\n
  • 2\u00a0tablespoons\u00a0sambal oelek<\/li>\n
  • 2\u00a0tablespoons\u00a0low sodium soy sauce<\/li>\n
  • 1\u00a0inch piece fresh ginger, grated<\/li>\n
  • 2\u00a0cloves\u00a0garlic, chopped<\/li>\n
  • zest and juice of lime<\/li>\n<\/ul>\n

    THE ASIAN SUMMER SLAW<\/strong><\/p>\n

      \n
    • 2\u00a0tablespoons\u00a0lime juice<\/li>\n
    • 2\u00a0tablespoons\u00a0rice vinegar<\/li>\n
    • 1\/2\u00a0head\u00a0purple cabbage, shredded<\/li>\n
    • 2\u00a0nectarines thinly, sliced<\/li>\n
    • 1\u00a0cup\u00a0fresh cilantro, chopped<\/li>\n
    • 2\u00a0carrots, shredded<\/li>\n
    • red or green jalape\u00f1os, chopped<\/li>\n
    • pinch of salt<\/li>\n<\/ul>\n
      PREPARATION<\/strong><\/div>\n
        \n
      1. Preheat the broiler to high.<\/li>\n
      2. Rub the salmon all over with sesame oil. Heat a cast iron skillet over medium high heat.<\/li>\n
      3. In a small bowl, combine honey, sambal oelek, soy sauce, ginger, garlic, lime zest and juice. Pour the sauce into the skillet and allow it to boil for 2-3 minutes. Remove from the heat and add salmon, skin side up. Transfer the skillet to the oven and broil for 2-3minutes, watching closely until the salmon skin is crisp.<\/li>\n
      4. In a medium bowl, combine all the ingredients for the slaw and toss to combine.<\/li>\n
      5. Serve the salmon topped with the slaw and drizzled with any extra sauce in the pan. Enjoy!<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

        For 4 people INGREDIENTS THE F…<\/p>\n","protected":false},"author":81,"featured_media":10486,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[396],"tags":[],"_links":{"self":[{"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/posts\/13424"}],"collection":[{"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/users\/81"}],"replies":[{"embeddable":true,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/comments?post=13424"}],"version-history":[{"count":1,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/posts\/13424\/revisions"}],"predecessor-version":[{"id":18965,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/posts\/13424\/revisions\/18965"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/media\/10486"}],"wp:attachment":[{"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/media?parent=13424"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/categories?post=13424"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/tags?post=13424"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}