Serves 4
| 2 | tablespoons honey |
| 1 | tablespoon dark sesame oil |
| 1/4 | cup soy sauce |
| 1 | teaspoon ground ginger |
| 4 | pieces skinless, boneless salmon (each 6 ounces) |
| 1 | tablespoon peanut oil |
2. In a baking dish, arrange the salmon pieces in one layer. Pour the honey mixture over them. Cover and refrigerate for 15 minutes.
3. Set the oven at 425 degrees.
4. Heat a skillet until hot. Add the peanut oil. When it is hot, add the salmon. Cook for 3 minutes or until the underside is browned. Turn the fish and transfer it to the baking dish. Tip the dish and spoon any extra juices over the salmon.
5. Roast the fish for 5 to 8 minutes or until it is cooked through. Serve with rice and steamed vegetables. Adapted from Le Caprosia
Notes: 
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