Ingredients:
Butter
Soy sauce or Tamari
Brown sugar
Fresh lemon juice
Melt 3 Tbsp butter in a skillet, add ~1 Tbsp brown sugar and stir over medium heat. As the butter and brown sugar begin to caramelize add about a Tbsp of fresh lemon juice and continue to stir, then add a Tbsp of tamari or low sodium soy sauce. The mixture will bubble a lot when you add the soy sauce. Stir a few more time take off the heat so it doesn’t burn.
You may decide this is too sweet / too salty / too lemony for your taste – play around with these proportions and adjust the amounts of these ingredients to your own taste.
Pour over fish either before cooking or after for a nice finishing glaze. This is also FANTASTIC if you roll some blanched asparagus around in it to coat and rewarm, then serve the asparagus as a side dish to your salmon. Enjoy!!
