Cognac-honey glazed grilled salmon with basmati rice – Recipe

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Honey glaze

Many salmon glazes use honey, but adding a wee bit of cognac along with citrus gives it a superb taste. Hope you agree.

Ingredients (serves 6 to 7):

Glaze

  • ½ cup – key lime juice (or regular lime juice)
  • 4 tablespoons – lemon or lime peel (use vegetable peeler to remove), minced
  • 4 tablespoons – honey (I use tupelo honey)
  • 2 tablespoons – cilantro, fresh and diced
  • 2 ½ tablespoons – soy sauce
  • 1 tablespoon – cognac
  • 40 ounces – salmon
  • Salt and pepper

Rice

  • 2 tablespoons – extra virgin olive oil
  • 1 – large onion, chopped
  • 1 – green pepper, chopped
  • 1 tablespoon — butter
  • 3 cups – basmati rice (I like Vigo brand)
  • 6 cups – chicken broth
  • 2 tablespoons – soy sauce
  • Salt and pepper

Preparation:

Whisk the lime, lemon or lime peel, honey, cilantro, soy sauce, and cognac together in a bowl.

the_cognac-honey_glaze
The cognac-honey glaze.


Prepare grill at medium heat. Salt and pepper the salmon.

salmon_fillets
Salmon fillets


Add the salmon fillets skin-side down on the grill and brush generously with glaze. Let it cook slowly until the salmon is opaque and heated in the center (do not turn). Continue to brush glaze on the salmon as it cooks building up a rich scrumptious coating, about 20 minutes.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onions and green pepper and cook until the onions begin to brown, about 5 minutes. Stir the basmati rice in along with the butter and then add the chicken broth and soy sauce once the butter melts. Add salt and pepper to taste.

the_basmati_rice_in_chicken_broth
The basmati rice in chicken broth.


Bring the mixture to a boil stirring periodically. Cover, reduce the heat to medium low and cook until fluids are absorbed, about 20 minutes.

Serve the salmon with the rice.

Bon appétit.

cognac-honey_glazed_grilled_salmon_with_basmati_rice
Cognac-honey glazed grilled salmon with basmati rice


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Source by shopzeus