Traveling Gourmet--Honey Glazed Salmon

I found this recipe in the July, 1999, issue of Cooking Light magazine.  I'll warn you that the honey in the recipe burns while in the oven and will make a complete mess of your pan.  For that reason, I highly recommend you cover your pan with tin foil and spray it with no-stick spray before starting.  Except for that one warning, this is one easy and healthy weeknight meal.
Honey-Glazed Salmon
Serves 4

2 tablespoons  shallots -- minced
1 tablespoon  fresh thyme -- chopped or 1 teaspoon  dried thyme
3 tablespoons  honey
1 tablespoon  Dijon mustard
1/2 teaspoon  salt
1/4 teaspoon  red pepper -- ground
4 6-oz salmon fillets (about 1 inch thick)
cooking spray
thyme springs (optional)

Prepare grill or broiler.  Combine first 6 ingredients in a small bowl.  Brush honey mixture over skinless side of fish.  Place fish on a grill rack or broiler pan coated with cooking spray, and cook 6 minutes on each side or until fish flakes easily when tested with a fork.  Garnish with thyme sprigs, if desired.

Tonight I'm using salmon fillets with skin.  I'm going to do the recipe just the same except I don't have a broiler.  Baking it in a hot oven for 10-12 minutes should work just fine.  Add some steamed broccoli and you have a quick and healthy meal.  (Salmon is my favorite fish.)  Enjoy!

1 comments from clever and witty friends:

Kathy said...

That sounds good. I have a couple of salmon filets that I think I will try it with. I use the no stick aluminum foil from Reynolds. It is awesome and things just don't stick to it.