Honey Glazed Salmon by Chef Scott Mullen

Honey-Glazed Salmon & Blood Orange Quinoa

4 servings

Scott Mullen, Executive Chef, Shenandoah Crossing Resort, Gordonsville, VA

Ingredients for Honey-Glazed Salmon:

• 1 tbsp. The Perfect Purée Carmelized Pineapple Concentrate,  thawed
• 1 lb. salmon
• ¼ cup packed brown sugar
• 1 tbsp. honey
• ½ cup reduced-sodium soy sauce (to make gluten-free use Tamari)
• 1 tsp. dry mustard
• 1 tsp. toasted sesame oil
• 1 tbsp. olive oil
• 1 tsp. freshly-grated ginger
• 2 cloves garlic, finely minced
• 1 tsp. red chili pepper flakes, if desired

Method for Honey-Glazed Salmon:

  1. While salmon is cooking, prepare quinoa. Bring water, coconut milk, Blood Orange, and Carmelized Pineapple to a boil in a medium saucepan. Reduce heat to low; add quinoa and cover, simmering until all liquid is absorbed. Remove from heat and let stand for 5-10 minutes. Fluff the quinoa with a fork and set aside. Add red onion and cilantro to quinoa. Season with salt and Lemon Zest to taste.
  2. Spoon quinoa evenly into four bowls or plates. Cut salmon into desired serving sizes and serve with quinoa. Garnish with a tablespoon or two of toasted almonds. Drizzle with extra honey if desired.

Ingredients for Blood Orange Quinoa:

Method for Honey-Glazed Salmon & Blood Orange Quinoa:

  1. In a large bowl, whisk together the marinade ingredients: brown sugar, honey, soy sauce, Carmelized Pineapple, mustard, sesame and olive oil, ginger, garlic and red pepper flakes, if desired. Place salmon in a large Ziploc bag and add marinade. Place in refrigerator for up to 8 hours but no less than 1 hour.
  2. Pour 1 tsp. of oil into a large sauté pan and heat. Cook salmon skin side up for about 2-3 minutes until it is caramelized. Flip and cook 2-3 minutes more until it lightly flakes when pressed.