Springtime Honey-Citrus Lacquered Wild Salmon

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Springtime Honey-Citrus Lacquered Wild Salmon

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From May Day through to Memorial Day and beyond, the early summer season presents countless reasons to gather and celebrate. But for cooks and conservationists alike, the greatest reason to cheer is the start of the wild salmon season. Unlike ordinary farm-raised salmon available year round, wild-caught salmon is an exceptional seasonal product and, like honey, one of the last great sustainable natural food sources.

An ideal way to maximize the potential of this delicious fish is broiling or grilling with a fragrant honey lacquer. Glazing with herbal honey lacquer lends an attractive sheen and delectable sweet note to this exceptional fish, making Springtime Honey-Citrus Lacquered Wild Salmon one of the truly great earth-friendly meals.

Honey-Citrus Lacquered Wild Salmon

6 fillets wild caught salmon (about 2 pounds), pin bones removed (use skin-on fillets for grilling)
1/2 cup honey
3/4 cup sweet white wine, such as Riesling or Chenin Blanc
1 Tbsp. citrus zest, grated (pink grapefruit, lemon, lime, orange or a combination)
1/2 cup fresh citrus juice (pink grapefruit or a combination of lemon and orange)
1 Tbsp. fresh ginger, finely minced
2 Tbsp. shallots, minced
2 Tbsp. mint leaves, chopped
salt and pepper, to taste

Optional Garnish:
Chopped green onions or chives

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.

To Broil:
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.

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 of 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.

Serves 6.

Recipe Tips

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

Vary this recipe by altering the wine, citrus components even exchanging the ginger for garlic or the mint for cilantro - use different combinations to suit your taste.

Honey-Citrus Lacquer works well on other fish, such as cod, halibut, striped bass and char.

To prepare a gas grill, preheat burners on high, covered, 10 minutes and turn to medium

To prepare a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds.

The cooking time will depend on the thickness of the salmon fillet. If in doubt, peek with the point of a knife - the center should still look slightly moist.

For more recipes using pure honey, or to find out more on the benefits of using honey, visit www.honey.com. To find a local honey producer or special honey variety, visit www.honeylocator.com.

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