Best Scottish Salmon With Shallot Truffle Honey Glaze Lump Crab And Green Apple Risotto And Quince Jam Recipes
THE BEST HONEY-GLAZED SALMON
This is the easiest, most flavorful honey-baked salmon that the whole family will be able to enjoy. It comes together in 30 minutes and only requires eight ingredients. Oh, and that honey-lime drizzle at the end is to die for - no one will judge you for slurping it down! Baking the salmon at a high heat not only quickens the cooking time, but also helps to crisp up the honey glaze and spice mixture that coats the fish.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
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.
SCOTTISH SALMON WITH HERB BUTTER
Based on a recipe from Classic British. This recipe appears under the light lunches heading. The recipe intro says, "This is a delightfully simple way to serve salmon steaks. The dill, with lemon rind and juice, give a lovely piquancy to the butter but they do not overpower the delicate flavor of the fish." The author suggests you can use other fresh herbs to flavor the butter such as mint, fennel, fronds, lemon balm, parsley or oregano instead of the dill.
Provided by mersaydees
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, add butter, lemon rind and juice, chopped dill and seasoning and stir together with a fork until well blended. Place this herb butter on a piece of greaseproof paper and roll up, smoothing into a sausage shape. Twist the ends tightly; wrap in clear film and place in freezer for 20 minutes until firm.
- Preheat oven to 190°C/375°F/Gas 5. Prepare four squares of foil large enough to wrap salmon steaks in by greasing lightly. Place a salmon steak in the center of each one.
- Remove herb butter from freezer and allow to sit for a few minutes. With a sharp knife, slice butter into 8 rounds. Top each salmon steak with 2 rounds. Top the butter with a halved lemon slice and a sprig of dill.
- Lift up foil and crinkle edges together to seal. Place these packets on a baking sheet and bake for about 20 minutes.
- Remove from oven, open packets and slide the contents on to warmed plates along with the juices.
- Serve hot, with new potatoes and a crisp green salad.
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