Honeygingerglazedsalmonandrisotto Recipes

THE BEST HONEY-GLAZED SALMON

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil. Spray the foil with cooking spray if you plan on eating the salmon skin. (If you do not plan on eating the skin, you can skip this step.) Place the salmon fillets, skin-side down, onto the prepared baking sheet.
• Whisk together the honey, lime zest, and juice in a small bowl. Remove 2 tablespoons of the mixture to another small bowl and set aside. Brush the remaining honey-lime mixture over top of the salmon fillets.
• Combine the brown sugar, cumin, paprika, garlic, 2 teaspoons salt and a few grinds of pepper in a medium bowl. Press the brown sugar mixture all over the salmon (about 1 heaping teaspoon on each portion). Crimp all 4 sides of the foil to create a border around the salmon to help collect the juices so they don't spread and burn. Bake until the glaze is shiny and turning golden in some spots, and the salmon is firm and flakes easily when pressed, 10 to 12 minutes.
• Drizzle the reserved honey-lime mixture over top of the salmon just before serving.

GINGERED HONEY SALMON

Steps:

• For marinade, mix first six ingredients. In a shallow bowl, combine salmon and 2/3 cup marinade; refrigerate 30 minutes, turning occasionally. Reserve remaining marinade for basting., Place salmon on an oiled grill rack over medium heat, skin side down; discard marinade remaining in bowl. Grill salmon, covered, until fish just begins to flake easily with a fork, 15-18 minutes, basting with reserved marinade during the last 5 minutes.

HONEY-GINGER GLAZED SALMON AND RISOTTO

Steps:

• For the Salmon:.
• Preheat oven to 350º F.
• In a small bowl, combine honey, juice, water, ginger and garlic.
• Pour honey mixture into a 9" x 13" x 2" Pyrex baking dish, arrange fish in pan, skinned side up. Let stand 20 minutes. Turn fish over, sprinkle with 1/4 teaspoons salt and bake for 7 minutes.
• Remove from oven and preheat broiler.
• Brush fish with honey mixture and broil for 7 minutes, (As you can see, the honey mixture started to burn a bit after about 5 minutes, so I took the fish out and it was perfectly done.) or until fish is browned and flakes easily when tested with a fork or until desired degree of doneness.
• For the Risotto:.
• In a medium saucepan, bring the broth to a simmer. Cover the broth and keep hot over low heat.
• In a large, heavy saucepan, melt 2 Tablespoons of the butter over medium heat. Add the onion and saute until tender but not brown, about 3 minutes.
• Add the rice and stir to coat with the butter. Add the wine and simmer, until the wine has almost completely evaporated, about 3 minutes.
• Add 1/2 Cup of the simmering broth and stir until almost completely absorbed, about 2 minutes.
• Continue cooking the rice, adding the broth 1/2 Cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total.
• Remove from heat. Stir in the Parmesan cheese, the remaining TBS. of butter, salt & pepper and the basil (if so desired).
• Transfer the risotto to a serving bowl and serve immediately.