Broiled Õra King Salmon with Honey Mustard Dill Glaze, Steamed Asparagus and Orzo
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Credit: Wayne Samiere, Founder/President/CEO, Honolulu Fish Company, Honolulu
The National Culinary Review, May 2012
Ingredients
¼ cup honey
¼ cup Dijon mustard
2 T. fresh dill + more, as needed
1/8 t. cayenne pepper
1 t. salt
1 t. freshly ground pepper
4 (6 oz.) Õra King salmon fillets
Asparagus and Orzo (recipe follows)
Asparagus and Orzo
4 oz. uncooked orzo
2½ cups water
1 t. salt
1 lb. asparagus spears
Instructions
Method: Put honey, mustard, 2 T. dill, cayenne pepper, salt and freshly ground pepper in large bowl; mix. Add salmon fillets; thoroughly coat both sides with glaze. Put salmon on metal tray, skin-side up. Put in broiler; cook about 3 minutes, until glaze caramelizes. Turn salmon; cook 3 minutes until caramelized and salmon is medium-rare. Remove fillets. Plate with asparagus and orzo. Sprinkle fresh dill atop.
Asparagus and Orzo
Method: Cook orzo in medium saucepan to package directions. Pour water into bottom half of steamer pan; add salt. Bring to a boil. Rinse asparagus; pat dry. Trim dry ends; cut spears in half lengthwise. Put asparagus in top half of steamer pan; cover. Steam 5-10 minutes, or until tender.
Yield
4 servings
Tags
Main Dish, Seafood, The National Culinary Review
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