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Honey Lime Glazed Salmon
Saturday April 14th 2012, 3:18 am
Filed under: Meat & Seafood,Plum Kitchen

Chef de Cuisine, Len Schneider, makes Honey Lime Glazed Salmon for the team at Fox 2 Detroit.  (Get the recipe below)

 

Honey Lime Glazed Salmon: MyFoxDETROIT.com

Honey Lime Glazed Salmon

w/ Quinoa & Black Bean Salad

For this recipe you will need (4) 8oz. portions of Salmon with the skin removed. Keep these under refrigeration until the time of use.

For the Honey Lime Glaze:
(Prepare ahead of time, and chill before use)

2T Garlic, minced
½ Cup Lime Juice
1 Cup Honey
1 Chipotle in Adobo Sauce
1T Olive Oil

In a medium hot sauté pan, heat the oil. Add the minced Garlic and cook until tender. Do not allow to brown. Add the Lime Juice and reduce by 1/2. Add Honey and bring to a simmer. Smash the Chipotle with a knife and float it in the simmering glaze for 5 minutes. Remove from heat and allow to chill.

For the Quinoa & Black Bean Salad:
(Prepare ahead of time, and chill before use)

Ingredients:

3 Cups, Quinoa, cooked, chilled
½Cup, Black Beans, canned, rinsed
½ Cup, Sweet Corn Kernels, fresh or frozen
¼ Cup, Roasted Red Pepper, small dice
¼ Cup, Carrot, small dice
¼ Cup, Cucumber, seeded, small dice
¼ Cup, Tomato, seeded, small dice
¼ Cup, Garlic Expressions Vinaigrette
2T Parsley, Chopped
½t Cumin
½t Kosher Salt
½ t Black Pepper, ground

Method: Prepare all ingredients and gently fold them together in a mixing bowl. Will last up to 5 days in the refrigerator.

Executing the Honey Lime Glazed Salmon:

1. Pre-heat oven to 375 degrees.
2. Pre-heat sauté pan over medium heat
3. Gather the Salmon, 2T Extra Virgin Olive Oil, Kosher Salt & Pepper, and honey lime glaze.

In an oven safe, non stick pan, over medium heat, heat the olive oil until it shimmers.

Liberally season the salmon and when the oil is hot, place into the sauté pan presentation side down first.

Cook the salmon for 1-2 minutes until it is golden brown and flip over. At this point you will brush about 1T of Honey Lime Glaze on it and place it into the oven. It will take approximately 10 minutes to cook. At least twice during the cooking, you’ll want to brush a bit more glaze on it. Once the salmon is done (about 140 degrees) apply one final touch of glaze on it.

To serve:
Spoon about 6oz of Quinoa & Black Bean Salad on to a plate. Place Salmon, offset, on top. Garnish with Lime. Enjoy.

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