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Honey: 3 Vinaigrettes and Honey-Citrus Lacquered Wild Salmon
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COOKING & ENTERTAINING: Tips and Q & A
Here's to Honey
With its mild flavor, honey is a nice additition to a vinaigrette to round out the flavors. But here's another reason to add it to your homemade dressing: a bit of honey provides just the right amount of body so the dressing clings lightly to whatever it is drizzled over. The honey also acts as a natural emulsifier preventing the dressing from separating and becoming oily the instant it settles. An all-natural sweetener with 21 calories per teaspoon, it helps add a slightly rich flavor to salad dressings and marinades.
Grilled vegetables also benefit from a touch of honey. Try brushing grilled corn with 1/4 cup butter, two tablespoons of honey and one tablespoon of lime juice for a tangy corn-on-the-cob twist.
When purchasing, check the label to ensure the product you purchase is 100 percent pure honey. And to find a locally produced or special honey variety, visit www.honeylocator.com.
Honey and Fresh Herb Vinaigrette
Makes about 3/4 cup, enough for salad for 8 to 10
1/4 cup pure honey
2 Tblsp red or white wine vinegar
1 tsp.
Dijon
mustard
1/4 tsp salt, plus more to taste
1/2 cup extra-virgin olive oil
1/4 cup fresh herbs, chopped (such as basil, parsley, cilantro, dill, mint or chives)
Pepper, to taste
In a jar, combine the honey, vinegar, mustard and salt. Screw on the lid, and shake well to combine. Pour in the olive oil and add fresh herbs, replace the lid and shake until well mixed. Season to taste with pepper and additional salt as needed. Vinaigrette keeps for one to two weeks in the refrigerator.
Honey Mustard Vinaigrette
Makes about 3/4 cup, enough for salad for 8 to 10
1/4 cup pure honey
2 Tblsp red or white wine vinegar
2 Tblsp
Dijon
mustard
1/4 tsp salt, plus more to taste
1/2 cup extra-virgin olive oil
Pepper, to taste
In a jar, combine the honey, vinegar, mustard and salt. Screw on the lid, and shake well to combine. Pour in the olive oil, replace the lid and shake until well mixed. Season to taste with pepper and additional salt as needed. Vinaigrette keeps for one to two weeks in the refrigerator.
Honey Garlic Vinaigrette
Makes about 3/4 cup, enough for salad for 8 to 10
1/4 cup pure honey
2 Tblsp red or white wine vinegar
1 tsp
Dijon
mustard
1/4 tsp salt, plus more to taste
1/2 cup extra-virgin olive oil
1 to 2 garlic cloves, minced
Pepper, to taste
In a jar, combine the honey, vinegar, mustard and salt. Screw on the lid, and shake well to combine. Pour in the olive oil and add garlic, replace the lid and shake until well mixed. Season to taste with pepper and additional salt as needed. Vinaigrette keeps for one to two weeks in the refrigerator.
Springtime Honey-Citrus Lacquered Wild Salmon
Serves 6
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 Tblsp 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 Tblsp fresh ginger, finely minced
2 Tblsp shallots, minced
2 Tblsp 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.
Recipes courtesy the National Honey Board. For more information on cooking with pure honey, visit www.honey.com.
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