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| Honey Glazed Salmon with Dill |
Hi folks! Good to be back again. The day job has been really working me hard lately so I haven't had the chance to blog very much. I've tried a few more things since I got back home and this is one of them Its a super delicious salmon dish! I had a dish similar to this in a fancy schmancy place in downtown Boise and found it worth trying to prepare here at home. It took about three tries to get it right, and have been told that my version exceeds the restuarants version!! I hope you like it....remember to write back and tell me your thoughts. Harv
The ingredients are very basic for this dish, but the taste will get your attention quickly.
The ingredients below will glaze 4 or so 6oz. salmon fillets.
~~~~ Honey Glazed Salmon with Dill ~~~~
4 - Fresh Salmon Fillets - app. 6oz. each (skin on is OK)
1/3 cup Sourwood or other DARK honey
2 cloves garlic (milked - see instructions below)
1 tbsp lemon juice
1 tbsp fresh dillweed (finely minced)
1-1/2 tbsp. Dijon mustard (the coarse "Country" style works great)
1/4 tsp. salt
2 tbsp olive oil (not used in the glaze, but to drizzle on the grill to get some nice flames)
(the pic shows some cooking wine, disregard this..I find it better without it)
Rinse and pat dry the salmon fillets. In a medium mixing bowl or glass measuring cup blend the ingredients listed above. The garlic is listed as "milked". By doing this to the garlic, you get all the garlic flavor but without the chance of having garlic chunks or bits on the fish that can overpower the flavor we're shooting for. Heres how ya' do that. Since we are using some salt in the glaze, we will use the salt as a grinding agent to help make our minced garlic "creamy". Basically chop or crush the garlic first, then sprinkle the salt over the garlic. Using the back of a flat knife work the salt into the garlic. As it spreads out, draw it back together into a mound and repeat the grinding action. Dont add any more salt, just keep working the existing salt into the garlic. In just a minute or two you will have a nice creamy garlic layer on your cutting board. Thats what we'll use whenever we need "milked or creamed garlic".
Preheat the grill to a medium-hi heat. Using a non-stick oil such a PAM for the GRILL, spray the rack well. The fear of fish sticking to a grill rack seems to keep alot of folks from grilling fish, but if you keep the rack nice and clean/smooth and oiled down it can be done just as easy as any other favorite you have for outdoor cooking. Just a note of caution - make sure you use a spray rated for a grill. Some can flame up very fast while spraying. If you experience this, turn the flame off for sec and then spray. BE CAREFUL, PLEASE.
Ok, back to cooking! With the salmon rinsed and patted dry, use a BBQ brush and glaze both side of the salmon fillets. Be generous here, brush that glaze on heavy. With the grill preheated and well oiled up, place the salmon skin side down on the rack. After about 15 seconds or so, I move the fish slightly just to insure it isnt sticking. Allow the fillet to cook for 6 minutes, then flip them over. As I flip the fish, I select a new spot on the grill so I get alot of heat into the fish at once. This gives you those beautiful grill marks on the salmon. Cook the fish another 6 minutes on this side. After about three of the six minutes, I rotate the fish half way around so I get some new grill marks perpendicular to the first ones. Before I forget to mention it, the olive oil listed in the ingredients is used to lightly drizzle over the burner shrouds. This will cause the oil to ignite and flame up, once again giving you some nice singed edges on the fish and enhancing the grill marks on the fish.
Now that the fish has cooked 6 minutes on each side, flip the fillets back over to skin side down. Using the BBQ brush, mop the remaining glaze on the fish. Be very generous here. Allow the fish to cook another minute or so....remove and serve hot. I served the fish on a bed of rice pilaf or saffron rice. A side of grilled asparagus works great also with this dish. Garnish with a thinly sliced lemon twist or a sprig of dill weed. I hope you enjoy dinner!!! I found it great and worth sharing.... Have a great day/night.....and dont forget to write. Let me know someone out there is actually reading this....8-) Harv.
