Sticky salmon to lick your fingers

Say wine, snacks or haute cuisine and the foodies of online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our chefs serve you: sticky salmon to lick your fingers.

From party to barbecue, from drinks to picnic: living large and in charge is great, but there are plenty of weekdays when we just want to eat well. And how do you choose a good recipe for the week? It should be quick to prepare, not fail, and everyone should clean their plate. This recipe for sticky salmon with garlic scores on all those points, so put it on the agenda for this week.

Even seasoned steak cooks get a little twitch in their eye when they have to cook a piece of salmon. No panic people, because cooking salmon is not difficult at all if you stick to the rules a bit.

Don't do this (with your salmon)

• To start: that skin is handy. You can eat the crispy skin – just like the crispy skin of chicken – but you don’t have to. That skin will ensure that your salmon doesn’t dry out quickly.
• Second: don’t overdo it, salmon shouldn’t cook too long. The tastiest salmon is not fully cooked, but still a little pink on the inside. Are those white droplets coming out? Turn off the heat, your salmon is cooking too hard!
• And the third tip: don’t be stingy. Salmon tastes delicious and that lovely flavor comes out better when you season the fish well with salt, pepper, and possibly some paprika powder or as in this recipe: chili flakes.

How to make sticky salmon with garlic

• Make a sauce by mixing the honey, soy sauce, lemon juice, and chili flakes together. Is the honey too thick? Just pop it in the microwave, then it will be much more liquid.
• Heat two tablespoons of olive oil in a non-stick pan. Place the pieces of salmon skin-side up in the hot olive oil and cook for 5 minutes, until the salmon is golden brown. The fish will now easily
  come off the pan.
• Now flip the salmon, add the last tablespoon of olive oil to the pan. Add the garlic and sauté it.
• Pour the sauce over the salmon and let it simmer for a few minutes until the sauce has reduced by half. Spoon sauce over the salmon regularly while it reduces. Sprinkle some sesame seeds over the salmon, serve with green vegetables (bok choy or stir-fried spinach) and rice.