Honey Citrus Glazed Salmon
Rice Pilaf
Grilled Vegetables
INGREDIENTS
INGREDIENTS
INGREDIENTS
1 per portion salmon fillet, skin off 1 tbs butter 1 tbs honey
1 C Basmati rice 1 C broth (chicken or vegetable)
Whole mushrooms (three per portion) Onion, sliced thick (one per portion) Red and green bell pepper (half of each per portion) 1 tbs olive oil 1/2 fresh lemon Salt and pepper to taste
1/4 minced onion 1/4 minced celery 1 clove minced garlic 1 tsp butter Salt and pepper to taste
1 fresh lime (cut in half) Salt and pepper to taste 1/2 tsp canola oil
METHOD
METHOD
METHOD
Heat a frying pan with a half teaspoon of canola oil.
Wash the rice using a bowl and strainer. Fill the bowl with water and agitate, straining regularly until the water runs clear. Heat a heavy-bottom sauce pot over medium and sweat the garlic, onion and celery in butter until just soft. Stir in the rice, and add the broth. Water can be substituted in this stage too! Bring water to a boil and reduce the heat to low, cover and cook for 10 minutes. Turn the heat off completely and let it stand for another 10 minutes. Fluff with a fork and serve.
Cut the vegetables into a desired shape, thick enough to not fall through the slats of the grill. Toss them together in a mixing bowl with olive oil, salt and pepper. Place them on the grill and cook until slightly charred. This also works in a hot frying pan.
Season the salmon with salt and pepper on both sides. Place the salmon in the pan, skin-side up. After five minutes, flip it over. The fish is done when the flakes slip apart when gently pressed on. If your salmon can stand on it’s side, sear the sides. Drop a tablespoon of butter into the pan. Pour a tablespoon of honey directly on top of the butter. Squeeze all of your lime into the honey-butter. Stir it up with a spoon and reduce the heat. Baste the fish to make it glossy, and let it rest for a minute before serving.
Plate immediately, and give them a squeeze of lemon on top.
CHEF NATHAN SCHOENFELDT (Photo Evan Ceretti)
Saskatchewan trained and PEI polished, Chef Nathan Schoenfeldt moved to the Island ten years ago and fell in love with the culinary community.
“Leading the Redwater Rustic Grille kitchen team following the pandemic has been a pleasure,” Schoenfeldt said, “I’m looking forward to seeing what new, exciting dishes we can create together this summer!”
SPRING 2023 www.pei-living.ca
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