Honey Soy Ginger Glazed Salmon

Marinade for the Salmon:

Combine honey, ginger, garlic, soy sauce, chili flakes, sriracha, salt, and pepper in a large zip lock bag or a bowl with Salmon and marinate for at least an hour. 

1. Preheat oven to 400 degrees. 

2. Heat a non-stick cooking pan on medium high heat.

3. Add 2 tablespoons of olive oil and 1 tablespoon of butter.

4. Place the marinated fish with skin side down on the pan. Cook for 3 minutes then turn and cook the other side for 3 more minutes. 

5. Now place the pan with the fish (if oven safe pan) or transfer fish to an oven safe pan and cook the fish for 10 minutes in the oven. Remove and let it rest for a few minutes. 

1. Wash and blanch asparagus (place in boiling water for 4 minutes and then immediately transfer to ice water to stop the cooking process). Remove from the ice water and dry asparagus completely using a paper towel.

2.  Heat a non-stick pan with 1/2 tablespoon olive oil. Cook the asparagus on high heat for 2 minutes. Sprinkle some salt and pepper (optional).

Preparing the hash brown:

1. Wash and blanch the potatoes (place in boiling water for a few minutes until tender and then immediately place in ice water to stop the cooking process). Remove from the ice water and pat dry the potatoes.

2. Grate or shred the potatoes into hash browns.

3. Heat a non-stick pan with 1/2 tablespoon of the remaining olive oil and cook the shredded potatoes until golden brown. 

This recipes makes 6 servings with 4 ounces of cooked salmon portion per serving). 

1. Place the hash brown at the bottom of the plate.

2. Place the cooked salmon on top.

3. Place the asparagus on the sides. 

4. Garnish with some lemon and sprinkle of sesame seeds. Serve and enjoy!