Salmon became the king of fish, the most accepted and consumed in restaurants around the world. But perhaps because of its pink color and mild tasting flesh, when eaten, it costs a lot of people associate it with a fish. STEP 300 g brussels sprouts two boys knelt white wine 3 tablespoons butter 1 tablespoon salt, pepper Remove the outer leaves of brussels sprouts and boil until the stem is tender (12 to 18 minutes). passing them to cold water with ice to not lose their color. Book. Clean the fennel by cutting the base and all its parts, stained, and then cut into thin slices.
Heat a skillet and place the butter, the fennel and cook over medium heat until they begin to brown. Add the wine and reduce, shaking the pan from the handle. Season and reserve. STEP 600g of pink salmon 1 / 2 cup soy sauce 3 tablespoons honey 3 tablespoons olive oil Cut the salmon into thin fillets (1 or 2 cm thick), a pan heat it and add a little oil of oil. Place the salmon and let brown. Add soy sauce and honey, let reduce 1 minute, turn off the fire fish.
With a spoon, dip the salmon with the sauce caramelize while, thanks to the heat of the pan. Once the sauce has thickened, is ready. Serve the salmon over fennel and sprinkle with sauce. Heat sprouts covered in microwave or in a pan with a little butter or olive oil, and serve as garnish. NOTE: We can salmon glace with other liquids such as orange juice, white wine and sugar, pineapple juice and ginger, soy and brown sugar, honey and champagne. It is important to bring something sweet to caramelize. SOME SECRETS: if we can think of buying a whole salmon fillets, we can Despina with tweezers cosmetics. And you have to remove the skin with a knife finite and flexible, making the outward force, away from our body, it is safer this way.