Honey Mint Salmon

This recipe is restaurant level. Every component adds texture and balance to the dish. It's a literal party in my mouth.

Think of it as a lunch entree, for the new year or even for Succot. It is a real showstopper. You can even pan fry the salmon on the spot. And if you’re gonna make nothing else, make that sauce - my daughter was licking the bowl!

The honey is the star, along with the hidden notes of mint. Since this local honey is raw and unfiltered, the taste is less sweet and more rich. I have been completely hooked on it since last year! @urbandvash

• 2 tbsp oil

• 4 cups chopped leeks

• 2 Salmon slices

• 1/4 tsp each garlic powder, salt, pepper

• 3 tbsp olive oil

Crema:

• 1/2 cup mayo

• 1 tsp dijon

• 1 tbsp lemon juice

• 1 tsp lemon zest

• 1 tbsp mint leaves

• 1 tbsp raw honey

• 1/2 tsp salt

Topping:

• Pomegranate seeds

• Lemon zest

• Chopped mint leaves

• 1 tbsp raw honey

DIRECTIONS:

1. Start by heating a wok to medium low heat. Add oil. Add leeks a d saute until slightly brown and soft. Remove and set aside.

2. Rub salt, pepper, garlic and 1 tbsp olive oil on salmon. Add remaining olive oil to wok and place salmon on hot oil. Pan fry on medium low for about 5-6 minutes on one side. Do not try to move it until it naturally unsticks from the pan. Flip and cook an additional 3-4 minutes. Set aside.

3. In a small blender combine all crema ingredients and blend until smooth.

4. To plate: spoon crema on plate. Place leeks next to it. Place salmon on top of it. Top with all toppings.

For full video, click here.

Enjoy, Guila