now we're cooking with gas

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This is my first week cooking on a gas range - and it is hot! Coming from the slower world of electric to a super fast gas range may take a little getting used to - here are my first few 'go rounds' with the new stove top. Cilantro, Soy 'n Honey Salmon3 tablespoons chopped fresh cilantro
1 green onion
2 teaspoons EVOO
1 teaspoon grated ginger
Kosher salt and freshly ground pepper
2 center cut skin-on wild salmon fillets, about 6 ounces each
1 teaspoon fresh lime juice
1-2 teaspoons low-sodium soy sauce
1-2 teaspoons honey
Lime wedges 

Note - a plate should always have 3 colors on it. I should have added some tomato - it's so green!

Preheat the grill pan over medium heat; add a little EVOO to the pan. Finely chop the cilantro and green onion and mix in theoil and ginger. Season with salt and pepper. Cut 3-4 slits into the salmonfillets, going about halfway into the salmon. Evenly stuff the slits with theherb mixture. Season the fish with salt and pepper. Stir together the limejuice, soy and honey until smooth. Marinate salmon in soymixture for 1 to 2 hours. Place the salmon, skin side down, on the grill pan and cookuntil well-marked, 3 to 4 minutes. Turn salmon and cook for another 4 to 5minutes until cooked through. Top with lime wedges.
Herb & EVOO Grilled VegetablesYellow squash, white onion, cucumber & red bell pepper. Done on the grill pan with some EVOO, S&P and mixed spice blend. We had grilled vegetable wraps with hummus and spinach last night. Healthy and delicious!