About twice a year we get a delivery of honey and maple syrup from Jake’s family in Wisconsin. The maple syrup disappears quickly, but the honey tends to stick around longer. Now that I’ve figured this glaze out, that will change.
With only one smaller filet of salmon I made it part of a salad.
HONEY GLAZED SALMON
1 small filet salmon
pinch sea salt
3 sprigs thyme
4 tbls honey
2 tbls balsamic vinegar
Heat grill to medium. Sprinkle salt and pepper on salmon, and top with thyme sprigs. Make a small foil tray for the salmon and place on the heated grill.
Meanwhile, heat the honey and mix the balsamic vinegar in a small jar. After the salmon has grilled for 5-6 minutes, remove the thyme sprigs (a few leaves will remain on the salmon). With a fork, poke a few holes in the salmon to help absorb the glaze. Brush about half the glaze onto the salmon, replace thyme sprigs.
Grill for another another 15 minutes- or until desired doneness, basting the salmon a couple times, using another half of the glaze.
HONEY GLAZED SALMON SALAD
1 filet honey glazed salmon, pulled apart
large handful sungold cherry tomatoes, halved
few thin slices of red onion
1 avocado, sliced
Divide salad greens onto two plates. Top with salmon, tomatoes, onion and avocado. Add olive oil and lemon juice to taste (I added about 1 tbls olive oil and a few dashes of lemon juice). Dress salad and enjoy! I served it with slices of gluten-free focaccia from Bellingham Flatbread & Bakery.