LOCALadk
47
Ingredients:
1 lb Salmon - cut in 2 (serves 2 people)
Glaze:
¼ cup Local Raw Honey
2 tablespoons Tamari (soy sauce)
1 tablespoon Lemon Juice
1 tablespoon Olive Oil
2 tsp Crispy Chili Oil - for serving
Pickled Cucumbers:
1 firm Cucumber sliced
2 tablespoons Rice Vinegar
1 tsp Local Raw Honey
½ tsp Salt
Whisk together honey, salt and vinegar. Pour
over cucumbers. Let sit for 1 hour.
Rice:
1 cup Jasmine Rice
1 ½ cups Water
Heat ingredients in a pot with a lid. Let come
to a boil, turn down to a simmer for 15 minutes,
until all water is absorbed. Take off of the heat
and let sit for 10 minutes.
Mix the glaze ingredients together. Put the salmon in a shallow dish, pour the glaze over the filets. Cover and let sit in the fridge
for 1 hour or more.
Make your rice and pickled cucumbers.
In a medium pan, heat the olive oil. Add the salmon filets, reserve the glaze that remains in the dish. Grill the filets for 3 minutes,
then flip and grill on the other side for 2 minutes. Add the remaining glaze and let cook for two minutes. Pull from the pan and
serve over rice with pickled cucumbers. For a bit of spice, top with crispy chili oil.
Honey Glazed Salmon
Served with Rice and Pickled Cucumbers
