6 fillets wild caught salmon (about 2 pounds), pin bones removed (use skin-on fillets for grilling)
1/2 cup honey
3/4 cup sweet white wine, such as Riesling or Chenin Blanc
1 tablespoon citrus zest, grated (pink grapefruit, lemon, lime, orange or a combination)
1/2 cup fresh citrus juice (pink grapefruit or a combination of lemon and orange)
1 tablespoon fresh ginger, finely minced
2 tablespoons shallots, minced
2 tablespoons mint leaves, chopped
Salt and pepper, to taste
Optional garnish: chopped green onions or chives
Combine the honey, wine, zest, juice, ginger, shallots and mint in a small saucepan, and simmer over moderate heat until reduced in volume by about half, about 4 to 6 minutes. Add salt and pepper to taste.
Preheat the oven with broiler to 400° F, and place rack in upper third of the oven.
Place the salmon skin side down in a baking dish in a single layer. Brush the top of the salmon with the sauce, and bake, basting every 3 minutes, until the fish starts to feel firm to the touch, 6 to 12 minutes. Remove from the oven (it should be slightly underdone), and change the oven setting to broil on high.
Baste salmon with any additional glaze, and place it under the broiler until the glaze starts to caramelize and the “lacquer” appears to set up, less than 1 minute. Scatter the green onion or chives over top, if desired. Serve immediately.
YIELD: Serves 6.
SOURCE: Recipe courtesy the National Honey Board, www.honey.com