I have been craving salmon lately. So I went out to get some. The question is what to do with it.
When I made Irish Salmon Jan did not like it because it was bland. I had had tried to not use lemon or other herbs that were not available to most of the Irish before the last century. Today, I decided to go in the other direction.
In past salmons, I have sliced lemon and laid them over the fish. Today, I would use lemon juice. But lemon by itself is not enough. Lemon and honey is a traditional pairing, so I decided to go that way.
Jan is really into honey. In England, she was surprised to find that the British just thought of honey as “sweet.” Jan seeks out honey varietals. What plants were the bees collecting the nectar from? Jan’s palette can distinguish the difference between the honeys gathered from clover flowers, orange blossoms or Devon wildflowers, even after it is added to a dish. (Let’s not even discuss her hearing, which astounds most audiologists.)
In our garden we grew lemon thyme this year. I decided that that would also go well. A bit of salt and pepper and some direct high heat should make for a flavorful salmon.
After Dinner Note: All three of these dishes worked out very well, but each person had their favorite. Jan really liked the green beans (she finished them off). Eilene loved the yam rice and I really liked the salmon. It is a good dinner when everybody is a happy bugbladder beast.
Karl’s Broiled Salmon with Honey Lemon Glaze
1 lb. salmon filet (or more)
¼ tsp. black pepper
Pinch Kosher salt
2 Tbs. fresh lemon juice
2 Tbs. honey (I used clover)
1 tsp. lemon zest
1 tsp. lemon thyme, fresh
2-3 sprigs parsley
1. Pat the filet dry and sprinkle evenly with pepper and salt.
2. Mix the lemon juice, honey, zest and thyme in a small cup.
Tip: Warming the honey, 15 seconds in the microwave, will speed up its dissolving into the lemon juice.
3. Spray Pam on a baking tray that is close to the same size as your filet.
Tip: Lining the tray with foil will make clean up much easier, because the honey glaze will burn onto the tray where it is thinnest.
4. Spoon the glaze over the salmon and then drain the excess that comes off the fish back into the cup.
Tip: Much of the herbs will stick to the fish, but about half of the lemon and honey will run off into the tray.
5. Put the tray in the oven with the fish 2 inches away from the broiler element and broil on high for 5 minutes.
6. Pull the tray out of the oven and spoon the remaining honey/lemon glaze over the fish.
7. Continue broiling for 5-7 minutes, until the top of the fish is just starting to char.
8. Transfer the fish to a serving platter and pour any lemon glaze left in the in the pan over the fish.
9. Cover the fish with foil for 5 minutes to finish cooking the salmon and to keep it warm.
10. Garnish with parsley and serve.