Recipes courtesy the National Honey Board. For more information on cooking with pure honey, visit www.honey.com.
Springtime Honey-Citrus Lacquered Wild Salmon
Author: National Honey Board
Recipe Type: entree
Prep Time:
Cook Time:
Total Time:
Serves: 6
Ingredients
- 6 fillets wild caught salmon (about 2 pounds), pin bones removed (use skin-on fillets for grilling)
- ½ cup honey
- ¾ cup sweet white wine, such as Riesling or Chenin Blanc
- 1 Tblsp citrus zest, grated (pink grapefruit, lemon, lime, orange or a combination)
- ½ cup fresh citrus juice (pink grapefruit or a combination of lemon and orange)
- 1 Tblsp fresh ginger, finely minced
- 2 Tblsp shallots, minced
- 2 Tblsp mint leaves, chopped salt and pepper, to taste
- Optional garnish: chopped green onions or chives
Instructions
- Combine the honey, wine, zest, juice, ginger, shallots and mint in a small saucepan, and simmer over moderate heat until reduced in volume by about half, about 4 to 6 minutes. Add salt and pepper to taste.
- Preheat the oven with broiler to 400 F, and place rack in upper third of the oven. Place the salmon skin side down in a baking dish in a single layer.
- Brush the top of the salmon with the sauce, and bake, basting every 3 minutes, until the fish starts to feel firm to the touch, 6 to 12 minutes.
- Remove from the oven (it should be slightly underdone), and change the oven setting to broil on high.
- Baste salmon with any additional glaze, and place it under the broiler until the glaze starts to caramelize and the "lacquer" appears to set up, less than 1 minute.
- Scatter the green onion or chives over top, if desired. Serve immediately.
Notes
Recipes courtesy the National Honey Board. For
more information on cooking with pure honey, visit
www.honey.com
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