Ted's Honey-Glazed Salmon

 

as promised, i have a Savannah Bee Company recipe to share with you.

1 lb fresh salmon filet

1 Tbs white wine vinegar

2 tsp dijon mustard

2 tsp Savannah Bee Company Grill Honey

fresh ground pepper & salt

1 Tbs olive oil

fresh rosemary

1 Tbs freshly squeezed lemon juice

preheat grill to 350

( if you use a cedar grilling plan, prepare as directed. i don't)

make slits in salmon along the grain every 1-2 inches

pour vinegar & lemon juice over filet, coat both sides.

mix evoo, mustard & grill honey in a small saucepan over low heat.

blend mixture into an emulsioin.

pour 1/2 over fish

strip the leaves of the rosemary into filet slits.

place fish skin side down on plank, or grill

pour remaining mixture over filet

salmon should reach an internal temp of 135-145 ( approx 15 min)

drizzle grill honey liberally over top & turn up heat to 450

after 1-2 minutes remove filets & let stand for 5 minutes.

i also served steamed green beans with feta & dill

1 (12-oz) bag microwavable fresh green beans
3–5 sprigs fresh dill, finely chopped
2 oz feta cheese
1/8 teaspoon pepper
1/4 cup Greek vinaigrette

Microwave beans in bag on HIGH 4–5 minutes until tender.

Chop dill (2 tablespoons); place in medium bowl. 

Chop feta coarsely or crumble while adding to dill.
Remove beans from packaging and immediately plunge into cold water to stop the cooking process; drain and pat dry.
Add beans to dill and feta; stir in pepper and dressing. 

Chill until ready to serve. Stir once before serving.

enjoy!

did you know that tupelo honey is only harvested

during two weeks in the springtime?

when we were in savannah, the fresh tupelo for 2011 was not yet available, 

but should be released today!

winter white honey...i shared this image several months ago,

but it's worth repeating...seriously delicious!!