Honey has a long medicinal history. The ancient Egyptians not only made offerings of honey to their gods, they also used it as an embalming fluid and a dressing for wounds. In the laboratory, honey has been shown to hamper the growth of food-borne pathogens, and to fight certain bacteria. This is because bees add an enzyme to the honey that makes hydrogen peroxide. Its anti-bacterial qualities are particularly useful for the skin, and, when used with the other ingredients, can also be moisturizing and nourishing.
Salmon with Honey Coriander Glaze
Source: Martha Stewart Living; September 2004
1 tbsp whole coriander seeds
¼ cup honey
5 tbsp soy sauce
2 tsp fresh lemon juice
4 salmon fillets (5 oz each), skinned
2 tsp vegetable oil
Toast the coriander seeds in a dry, large nonstick skillet over medium-high heat, stirring constantly, until golden, about 3 minutes. Remove from heat; let cool. Grind seeds in a spice grinder or crush with a mortar and pestle until coarsely ground; reserve skillet.
Make glaze: Stir together crushed coriander seeds, honey, soy sauce, and lemon juice in a small bowl until combined.
Lightly brush the top of each salmon fillet with glaze; reserve remainder. Heat oil in the nonstick skillet over medium heat until hot, but not smoking. Cook salmon fillets, glazed sides down, 1 minute; reduce heat to medium-low, and cook 2 minutes more. Turn fillets over, and cook 3 minutes for medium-rare (salmon will be slightly pink in the middle), or longer if desired. Transfer to a plate; loosely cover with foil to keep warm.
Pour remaining glaze into skillet; bring to a boil over medium heat. Cook until glaze has thickened to the consistency of syrup, about 1 minute. Serve salmon with glaze on the side.