Honey-Glazed Salmon Two Ways

RH Staff

Yield: 6 servings.

6 5-6 oz. salmon fillets with skin to taste, salt
as needed, Sage Honey and Balsamic Glaze (recipe follows) or Star Thistle Honey, Lemon and Chile Glaze (recipe follows)

SAGE HONEY AND BALSAMIC GLAZE (MAKES 3/4 CUP):
1/2 cup sage honey, or honey of choice
3 Tbsp. balsamic vinegar
1 Tbsp. olive oil
2 cloves garlic, finely chopped
1/8 tsp. salt

STAR THISTLE HONEY, LEMON AND CHILE GLAZE (MAKES 3/4 CUP):
1/2 cup star thistle honey or honey of choice
3 Tbsp. lemon juice, fresh
1 Tbsp. olive oil
1 tsp. lemon zest, finely chopped
1 tsp. crushed red pepper
1/8 tsp. salt

Heat oven to 500°F. Season flesh side of fillets with salt; arrange skin-side down in shallow baking pan. Roast for 5 minutes. Drizzle 1 Tbsp. glaze over each fillet. Roast 3 minutes for medium rare (salmon should be spongy when pressed with a finger at its thickest part) and 5 minutes for medium-well (salmon should be firm when pressed with a finger at its thickest part). Remove salmon to serving plate; drizzle 1 Tbsp. remaining glaze over each fillet.

Nutrition facts per serving: 390 calories; 19.16 g total fat; 3.73 g saturated fat; 0.0 g trans fat; 86.27 mg cholesterol; 288 mg sodium; 24.01 g carobhydrates; 0.14 g total dietary fiber.

NATIONAL HONEY BOARD