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| HONEY THYME GLAZED SALMON |
The Honey Thyme Glazed Salmon recipe is adapted from the ATCO Blue Flames Kitchen Let the Flames Begin (2002) cookbook, and is a nice summer BBQ recipe. It’s easy to make and clean up, with all the work up front. You can visit with family or guests and have a cool beverage as the salmon is being grilled.
INGREDIENTS:
● 2 pounds salmon fillets
● 1/4 cup honey
● 2 tablespoons chopped green onions or chives
● 1 tablespoon Dijon mustard
● 1/2 teaspoon thyme, crumbled
● 1/2 teaspoon salt
● 1/4 teaspoon cayenne pepper
Extras:
● aluminum foil
● aerosol canola oil
● lemon pepper seasoning
Combine all the ingredients for the salmon marinade in a mixing bowl to prepare the glaze – stir well. You might want to heat a jar of honey in a microwave for 30 seconds (or so) before pouring 1/4 cup into the mixing bowl—this makes it easier to prepare the glaze.
Cut the salmon fillets into serving size portions and place the fillets skin side down on pieces of foil slightly larger than the fillets. First, spray the foil with aerosol canola oil so that the fillets can easily be taken off with a spatula once they’re ready to serve.
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Spoon the glaze on top of the fillets and ensure they’re evenly coated. With the BBQ lid down, cook the salmon over medium/low heat (300 F) for 10-12 minutes per inch of thickness, or until the fish flakes easily with a fork. Don’t overcook the salmon or it will dry out.
I’m a lemon pepper junkie when it comes to fish so I always add a generous amount of this seasoning when cooking fish of any kind (including this recipe). You will really like the taste of salmon when cooked with the honey thyme glaze—other fish with coloured flesh would also taste great when BBQ’d this way, lake trout for example.
A garden salad with an oil and vinegar or balsamic vinaigrette dressing is a good addition to this recipe, along with a potato salad and BBQ’d veggies.
BBQ’s veggies are easy to make: BBQ some slices of potato, carrots, green or red peppers and Spanish onion coated with a tablespoon of butter (or olive oil), with salt and pepper to taste, inside two sheets of foil separated by a wet paper towel for 3/4 hour in a cake pan. For a different taste, add some dill weed and paprika as seasoning.
Put the veggies inside the BBQ when it’s first fired up, and keep the temperature at a low heat as they cook. Just flip the cake pan over every 10 minutes to make sure the veggies stay coated with the juices as they cook, and then set the pan down again, right side up.
A bottle of your favourite white wine or a cool lager will round of the meal. ■ |
