Honey-Teriyaki Salmon

 When beekeeper Wayne Pitts appeared on the Bite-size Green TV episode The Buzz about Bees, he was a marvelous guest.  He not only shared humorous anecdotes, facts, and photos; but he also provided a cooking demonstration.  Like many good cooks, he tried a dish at a restaurant and said, "I could make this."  The result became his honey-teriyaki glazed grilled salmon.  Naturally, it's best if made from wild salmon and with honey from your own apiary.  If you can't become a beekeeper by suppertime, visit one at your local farmers market (Wayne can be found in Palo Alto every Sunday) and ask for a local variety.

Ingredients (to serve eight):

  • One cup honey, warmed
  • One cup teriyaki
  • A large fillet of wild-caught salmon
  • Fresh leaf spinach, in bite-size pieces
  • Two types of fruit, in small chunks (or whole, if berries)
  • Blue cheese crumbles (or goat, if preferred)
  • Walnut bits (or other nut, as preferred) 
  • Cherries tomatoes to garnish
  • A fruity vinaigrette dressing
 


To prepare:

  • While warming the grill, fold a double layer of aluminum foil into a tray, and pour a layer of glaze into it.  
  • Place the salmon onto the glaze, and pour the remainder over the fillet.
  • Close the grill and let cook approx 20 minutes (med. heat).  
  • Check to make sure the salmon is caramelizing.
  • While the salmon is cooking, arrange the spinach on each plate.
  • When the salmon is done (and cooled, if you like), place a portion on each plate,  over the spinach.
  • Add the fruit, nuts, cheese and garnish to each plate, and drizzle with dressing.
  • Enjoy the quiet while everyone digs in.
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