2 6oz. Filets of Salmon
¼ cup of honey
½ cup of white wine
¼ cup of vegetable oil
1 tsp butter
2 TBS of Hot Asian pepper sauce
2 TBS Wildside Seasonings
1 serving of Arugula Lettuce with oil and vinegar dressing
Take ¼ cup of vegetable oil and put in a plate. Mix 2 TBS of Wildside Seasonings until blended with the oil. Take the Salmon Filets and rub them into the season until lightly coated to your taste. Get a cast iron skillet and put on medium to high heat and coat the pan with a little oil with a paper towel. Once the pan is hot, turn down the heat to medium and keep hot until you are ready to put in the salmon.
In a sauce pan add ¼ cup of oil, butter, white wine and heat. Just before the mixture begins to boil add the honey. Keep stirring the honey until it is mixed and blended with the sauce. Add the Asian Pepper Sauce to your liking. You can make it as spicy as you can stand keeping in mind the Wildside Season has its own kick! Reduce the sauce to syrup like texture and keep warm.
Place the Salmon in the hot skillet and cook for about 4 minutes on each side depending on the thickness of the filet. You can tell when it is ready when the Salmon begins to flake or separate. Be careful not to overcook the Salmon or it will dry out.
Place a bed of Arugula Lettuce on a plate and put the Salmon over the lettuce. Sprinkle with a bit of Lemon Juice and serve!