Glazed Salmon with Thyme-Honey Infusion
Sarah Stegner offers a simple way to present salmon. Easy to prepare at home, the salmon is intricately flavored with its herbed poaching marinade and honey glaze. Don’t skimp on the thyme!
Ingredients
- Thyme Marinade
- Water - 3 cups
- Rice Wine Vinegar - 1/2 cup
- Thyme - 12 full sprigs, fresh
- Honey - 1 tablespoon
- Shallots - 3, thinly sliced
- Salt - to taste
- Black Peppercorns - crushed, to taste
- Star Anise Pods - 2
- Honey Glaze
- Thyme - 2 ounces (about one large fist full), fresh
- Honey - 1 cup
- Thyme - 1/2 cup, marinade (above)
- Lemon Zest - 2 tablespoons, grated
- Dijon-Style Mustard - 1/8 cup
- Salt and freshly ground black pepper to taste
- Salmon Fillets - Four 5-ounce, skinned and boned
- Salt and freshly ground black pepper to taste
- Lemon Juice - 1 lemon
- Cool Water - 1 cup
- Granny Smith Apple - 1
- Greens: Upland Cress, Lamb’s Lettuce, or Watercress - 2 cups
- Zucchini Blossoms - 8 to 12
- Balsamic Vinegar - 2 tablespoons
Instructions
To prepare the marinade: Combine all ingredients in a non-aluminum saucepan. Warm over medium-low heat for 3 minutes. Set aside off the heat.
To prepare the glaze: Combine all ingredients in a non-aluminum saucepan. Warm over medium-low heat for 3 minutes, or until it pours easily.
To cook the salmon: Preheat the broiler to high. Brush the salmon fillets with marinade and season with salt and pepper. Put the fish in an ovenproof saute pan. Add just enough of the thyme marinade to come a quarter of the way up the sides of the fish. Brush each fillet with honey glaze. Place under the broiler and grill for 2 to 3 minutes, until the glaze begins to caramelize. Put the pan back on the top of the stove over medium heat and cook another 2 to 3 minutes, removing it from the heat before the marinade can boil: do not let the marinade boil. The salmon should be cooked medium-rare.
To prepare the apple garnish: Combine the water and lemon juice in a bowl. Split and core the apple, leaving the skin on. Cut into matchstick julienne, putting the sliced pieces in the lemon water to prevent discoloration. Drain.
To serve: Toss the zucchini blossoms in the vinegar, then add the greens and toss again. Make a bed of the dressed greens on each serving plate, bringing the blossoms to the top. Place a piece of salmon on each. Scatter the plates with apple julienne.
