Full disclosure, I have to admit there is a standing rib roast 'aging' in my downstairs refrigerator, and a Diestel Petite Turkey waiting to be brined. Both are planned to be consumed by the end of the weekend. Not sure if the turkey will make it to the table, but I obviously did not get my Thanksgiving turkey fill as I am still craving a roasted turkey and Maggie is still asking daily for turkey pot pie. Yes, it's December, and not that we haven't indulged all year, but the weather combined with that holiday feeling, drives me to cook up some big dinners. Knowing these two large dinners are around the corner, I thought it wise to go with something maybe a little lighter tonight. Haven't had salmon in a while and looking for a new preparation, I decided to try this little experiment.
2 lbs Wild Alaskan Sockeye Salmon
3/4 cup white balsamic vinegar
Drizzle of LuLu White Truffle Honey
Salt and white pepper
Rinse and pat dry the salmon. Cut into individual servings.
Place balsamic vinegar in a small sauce pan, bring to a simmer and reduce to about 1/4 cup
Salt and pepper the salmon on both sides. Lay skin side up on a foil lined baking sheet. Set the oven to broil and place the rack as close to the top of the oven as would allow the pan to still fit. Brush skin side with the balsamic glaze. Broil for 2 minutes. Flip over, and brush the flesh side with the balsamic and drizzle with a little white truffle honey. Broil for another 2 minutes.
I served the salmon with sauteed pea vines and lemon garlic quinoa. Saute the garlic in a little olive oil, add quinoa and cover with chicken stock following the liquid to quinoa ratio given on the package for cooking, basically one part quinoa to 2 parts liquid. Let cook for about 15 minutes, then rest covered for 15 minutes. When ready to serve, add a little lemon zest and a squeeze of juice. Sweet, simple and yummy. Loved the quinoa.