Brined Salmon with Soy Butter Dijon Sauce
Brining your salmon does 2 main things: it adds a ton of moisture and flavour, and it allows you to cook it quickly without any of the white goop that happens when you cook salmon on high heat.
Paired with this EPIC sauce it is a stunning meal. I could literally bathe in this sauce and even if you don't like salmon you should 100000000000% make this sauce.
2 tbsp dijon mustard
1 tbsp soy sauce
1/2 tbsp rice wine vinegar
1 tsp honey
1 lemon
Chives for garnish
24 oz salmon
1/2 cup butter
Pre Recipe Prep
Brine your salmon
Place salmon pieces in a bowl with cold water and 1/4 cup salt. Set aside for 15 minutes.
Make your sauce
To a small saucepan, melt 1/2 cup butter. Once melted, add 2 tbsp dijon, 1 tbsp soy, 1/2 tbsp rice wine vinegar and 1 tsp honey. Whisk well until you get a smooth sauce and it begins to thicken into a gravy like consistency. Leave in the pan but set aside. Depending on how long your salmon takes, you can reheat this sauce if needed and it won't break!
Cook your salmon
Remove salmon from water and pat dry. Season with a small amount of salt, and drizzle with juice of half a lemon.
In a large frying pan, heat 1 tbsp oil over medium high heat. Once warm, sear salmon for about 1-2 minutes per side depending on thickness, until cooked through.
Remove from heat and drizzle with your sauce, top with fresh chives and enjoy.
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