Whole roasted chili honey salmon with skewered vegetables

by

Serves 4–6

1 half-salmon fillet, unsliced

Olive oil

Kosher salt, to taste

Fresh ground black pepper, to taste

2 garlic cloves, grated

2–3 tablespoons fresh-squeezed lemon juice (one lemon)

Chili honey (see recipe below)

Lemon slices, for garnish

Capers, for garnish

Dill, for garnish

Preheat oven to 425 F. Pat dry salmon fillet and place on a foil-lined sheet pan. Drizzle with olive oil and season with salt and pepper. Smear top with garlic and squeeze of lemon juice. Brush on chili honey. Place sheet pan in oven and bake salmon 10–12 minutes or until starting to flake. (Cook vegetable skewers with salmon.) Remove salmon from oven, brush on another coat of chili honey and place lemon slices and capers on top. Cook for another 5 minutes. Remove from oven, cover with foil and let rest. 

Vegetable skewers

12-inch wooden skewers

¼ cup balsamic vinegar

¼ cup extra virgin olive oil

1 tablespoon fresh-squeezed lemon juice

2 garlic cloves, minced

2 teaspoons Dijon mustard

1 teaspoon dried Italian seasoning

Kosher salt, to taste

Fresh ground black pepper, to taste

1 zucchini, halved and cut into ¾-inch slices

1 yellow squash, halved and cut into ¾-inch slices

1 red onion, cut into roughly 1-inch pieces in three-layer segments

2 bell peppers (one red, one yellow), seeded and cut into 1-inch segments

1 pint grape or cherry tomatoes

Soak skewers for 20 minutes in water. In a large bowl, combine vinegar, oil, lemon juice, garlic, Dijon, seasoning, salt and pepper. Toss vegetables in the seasoning mixture and marinate for 30 minutes. Thread vegetables alternately onto skewers and set aside. Reserve liquid leftover in the bowl. Place skewers on a foil-lined grill pan and cook in oven alongside salmon for 8 minutes. Rotate skewers, brush with additional marinade, and cook an additional 5 minutes. Serve on a platter with salmon.

Chili honey

Makes 1 cup

2 red chilies, Thai or serrano (depending on your preference for heat)

1 cup honey

Rinse and dry chilies. Simmer chilies and honey in a saucepan over medium-low heat for 10–15 minutes, then remove from heat. Cool slightly and pour into a canning jar with airtight lid. Let cool completely in jar. Tighten lid and store in a cool, dry place.

Chef’s tip: How long does honey keep? Honey does not spoil. But the USDA recommends keeping honey for up to a year.