Citrus Honey Glazed Salmon with Green Beans and Cipollini Onions
Ingredients
SALMON:
16 ounces salmon fillet
2 tsp kosher salt
1/2 tsp ground black pepper
4 Tbsp clarified butter
4 ounces dry white wine
6 Tbsp Citrus Honey Glaze (recipe below)
1 oz brown butter
1 cup haricots verts (French green beans)
4 roasted Cipollini onions
2 Tbsps Marcona almonds, toasted and chopped
CITRUS HONEY GLAZE:
1 cup freshly squeezed lemon juice
1 cup honey
1 whole star anise
2 tsp cracked black pepper
1 Tbsp fresh lemon zest
Preparation
1
First prepare the Citrus Glaze:
2
Combine the lemon juice, honey, star anise and cracked pepper in a medium saucepan and bring to a boil.
3
Reduce the heat and simmer for 12- 15 minutes.
4
Remove from the heat and allow it to steep for ten minutes.
5
While the mixture steeps, prepare the lemon zest. (Avoid the white pith under the rind as it will give your dish a bitter after-taste)
6
Strain anise and pepper from honey lemon mixture and discard solids.
7
Fold in zest and reserve at room temperature.
8
Prepare the salmon:
9
Season the salmon fillet with kosher salt and freshly ground black pepper on both sides.
10
Place the clarified butter in a pre-heated skillet.
11
Place the salmon fillet, flesh side down, over the butter in the skillet and sear the fish for four minutes, or, until golden brown and crisp.
12
Place salmon skin side down in a pie pan with white wine.
13
Brush the crisp side of the fish with one ounce of the citrus glaze and place it in a 400 degree oven.
14
Roast the fish until cooked through, but moist (5-7 minutes depending on thickness).
15
While the fish is roasting, sauté the green beans, almonds and Cipollini onions in a small sauté pan with half of brown butter.
16
Place warm vegetables in the center of a hot plate, with all the green beans lined up in a row.
17
Place the salmon on top of the vegetables.
18
Drizzle the remaining ½ of glaze around the salmon and serve immediately.
.
About
This recipe is courtesy of The Capital Grill in Seattle.
Yield:
4 servings
Added:
Thursday, December 5, 2019 - 2:28pm
