Honey-Citrus Lacquered Wild Salmon

  • Yield: 6 servings

Ingredients

6-- fillets wild caught salmon (about 2 pounds), pin bones removed (use skin-on fillets for grilling)
1/2cup honey
3/4cup sweet white wine, such as Riesling or Chenin Blanc
1tablespoon citrus zest (pink grapefruit, lemon, lime, orange or combination), grated
1/2cup fresh citrus juice (pink grapefruit or a combination of lemon and orange)
1tablespoon fresh ginger, finely minced
2tablespoons shallots, minced
2tablespoons mint leaves, chopped
1/2teaspoon salt
-- Freshly ground black pepper
-- Chopped green onions or chives, optional garnish

Instructions

  1. Honey Lacquer or Glaze Directions: 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.
  2. To Broil: Preheat the oven with broiler to 400F, 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.
  3. 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.

To Grill: Preheat and prepare a medium-hot grill. Brush fish all over with 1 tablespoon olive oil. Arrange the salmon, skin side down, on an oiled grill or grill grid. Brush the top of the salmon with the glaze, and cover with lid. Grill, basting every 3 minutes, until the fish feels firm to the touch, 8 to 15 minutes. Remove fish from the grill (don’t worry if the skin sticks to the grill). If desired, brush with remaining glaze if desired and scatter the green onion or chives over top. Serve immediately.

Note: The sauce may be made ahead and refrigerated for several days. Warm it briefly before brushing the salmon.

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