How Prepared:
In a saucepan over medium-low heat, place the honey, water and gooseberries, stirring constantly. Allow to reduce this mixture until thickened, approximately 15 to 20 minutes.
When cool, mix with soy sauce, crushed garlic, fresh ginger, dehydrated primentón and black pepper. Mix everything well and divide the mixture into two, one of the two parts must be left without gooseberries.
It takes the part of sauce that does not have gooseberries and transfers to a resealable bag (Ziploc). Enter the salmon fillets and refrigerate for 1 hour.
After this time discard the marinade of the bag and bring the salmon fillets with the skin down to a hot plate and oiled with coconut oil. Dora for 8 minutes on each side, or until the desired cooking point is reached.
Remove the steaks from the iron and pour the other part of the marinade, lower the heat and let it reduce until the sauce gooseberries thickens.
Serve your salmon fillets and sauce on top. Decorate with sesame and chopped chives.
soccer 13
Salmon in Uchuva sauce