There's a delicious restaurant back in Johannesburg that my husband and I adore. The owners are two brothers, who are super passionate about food - and it shows in their menu and their dishes. On Sundays, they post up on the curb (and we usually try to grab a table outside) and have a Sunday Fish Braai (Afrikaans for Barbecue!) It's such a fun addition to their already eclectic and creative menu, and it is my husband's favorite. His go to is their Grilled Salmon with Soy, which they serve with sticky (Sushi) rice, and crispy root vegetables. While planning this week's menu I suddenly had an urge to re-create this dish, and take us back to sunny Sundays on Grant Avenue.
Salmon is such a quick dinner to prepare, I like to plan it on evenings I know I won't have much time, and tonight was one of those. The temperatures today hit 70, 70 DEGREES!! In February, in Cleveland! And there was no way that I wasn't going to spend some time outside after picking up my daughter from school. So I did a little bit of prep this morning; marinating the salmon, slicing the veggies, and placing them on pans -- so when I came home at 5:30, dinner was ready within 20 minutes sharp.
This dish turned out awesome, and I will be making in again soon. I get why it was my husband's favorite thing to eat at Next Door, and I plan to order it next time we go so I can enjoy the original version.
Seared Garlic Soy Salmon
3 6 Oz Salmon Fillets
4 cloves fresh garlic, minced
2 Tbsp honey
1/3 C soy sauce
salt & pepper to taste
Garnish: 6-7 green onions, chopped & sesame seeds
2 Sweet Potatoes
Extra Virgin Olive Oil (I use my Garlic Infused, of course)
For the Salmon:
Mix together ingredients for salmon marinade.
Lay Salmon Fillets in a baking dish, salt & pepper to taste and pour marinade over the salmon.
Allow to marinade for at least one hour (I left mine for about 6 hours) - flip halfway if possible.
When ready to cook, heat a pan to medium high heat, add 1-2 Tbsp of olive oil
Cook on each side about 5 minutes
When finished, top with fresh soy sauce, and remove from pan
For the Vegetables:
Preheat oven to 425 F
Cut desired vegetables into 1/4 inch rounds
Place on a baking sheet
Drizzle with olive oil and salt
Cook 14-20 minutes or until crisp