SCOTTISH SALMON WITH SHALLOT-TRUFFLE HONEY GLAZE, LUMP CRAB AND GREEN APPLE RISOTTO, AND QUINCE JAM
This is a Web-exclusive recipe for Epicurious from Chef Robert Harrison of [Mills Tavern](http://www.millstavernrestaurant.com/) in Providence, Rhode Island. It's a great dish to make any day of the year, and perfect for a Super Bowl gathering or any party. If you don't have time to make quince jam, or can't find quince, you can substitute any fruit chutney.
Provided by Robert Harrison
Yield Makes 4 servings
Number Of Ingredients 19
Steps:
- In a medium saucepan over moderate heat, bring the quince, sugar, vinegar, and 1 1/2 cups of water to a boil. Add the vanilla (or scrape in vanilla seeds), lemon juice, and zest then lower the heat, cover, and simmer until the jam is thickened and reduced by half, about 25 minutes. Let the jam cool for 1 hour.
- In a medium saucepan over moderate heat, warm the vegetable oil. Sprinkle the salmon with salt and pepper, add to the pan, and cook, flipping once, until just cooked through, about 3 minutes per side. Transfer the salmon to an oven-safe pan and cover. Do not clean the saucepan.
- Place the pan you used for the salmon over low heat and melt the butter. Add the shallots and sauté, stirring often, until translucent, about 5 minutes. Add the sugar and vinegar and cook until the sugar is dissolved, about 1 minute. Let cool, then transfer to a blender. Add the honey and truffle oil and purée until combined.
- In a medium saucepan over low heat, combine all the ingredients and cook, stirring often, until the risotto starts to stick to itself and becomes creamy, about 2 minutes.
- Preheat the broiler. Brush the salmon with the shallot-truffle honey glaze and place under the broiler until warmed through, about 1 minute.
- Divide the risotto among 4 plates. Cut the salmon into four servings and arrange on top of the risotto. Drizzle each piece of fish with 1 tablespoon quince jam and serve immediately.
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.
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