Wild caught Atlantic salmon is a tasty, healthy fish to include in your diet. It’s loaded with Omega-3 fatty acids, has a mild flavor, and can carry a glaze or sauce. I originally developed this recipe using maple syrup, but my honey gives a tender sweetness to the glaze. Try it with both and decide what you like. In our house, honey got the vote.
- 2# skin-on salmon, 1” thick, cut into four pieces
- ⅓C honey
- 3T Bragg’s cider vinegar
- 1T dijon mustard
- 1T soy sauce
- 1T EVOO
- 1 garlic clove, minced
- ½t black pepper
Directions: In a small bowl, combine the honey, vinegar, mustard, soy sauce, EVOO, garlic and pepper. Place the fish in shallow bowl (or ziploc baggie). Pour the glaze over the fish and marinate for at least an hour, or overnight in the refrigerator. Turn the fish from time to time to make sure it gets covered evenly with the marinade. Remove the salmon from the marinade onto a plate, then pour the marinade into a small saucepan. Heat the marinade on medium-high heat, bring it to a low boil, and reduce by half. This may take about 10 minutes. The marinade with darken a bit, then get thick as it reduces. Take reduction off the heat. Grill the salmon, basting with the reduced marinade. Fish cooks rather quickly, roughly 10 minutes an inch.
I served the salmon with a dollop of my tzatziki (see below for recipe) over a bed of field greens with arugula dressed with a honey herb vinaigrette (see below for recipe). Tzatziki is a great party dip or sauce for fish. It’s so simple to make, but full of fresh flavor.
Makes 2½ Cups
- 2C full fat, plain Greek yogurt
- 2 mini English cucumbers, chopped in small dice (about ½-¾C)
- 2T minced, fresh dill
- 2 garlic cloves, pressed or grated on a microplane
- ½t sea salt
Directions: In a small bowl, combine all the ingredients. Let sit for half an hour for the flavors to marry. Enjoy with fish, as a dip for vegetables, or with corn chips. Will keep one week in the refrigerator.
Honey Herb Vinaigrette
Makes 2¼ Cups
- ⅔C EVOO
- ½C Champagne Vinegar
- ¼C local honey
- ¼C Dijon mustard
- 2T fresh tarragon, minced
- sea salt and fresh ground pepper to taste
Directions: In a large bowl combine the Champagne vinegar, honey, and mustard. Slowly whisk in the EVOO to form an emulsion. Add in the tarragon, sea salt and pepper to taste. Will keep for 2 months in the refrigerator.