Saumon sauvage glacé aux agrumes et au chardonnay

Ingrédients

• 1 lb salmon, (pin bones removed)
• 1/4 cup honey
• 1/4 cup Chardonnay wine, (or other fruity white wine)
• 2 tsp lemon zest
• 2 tsp orange zest
• 1/2 cup orange juice, (freshly squeezed)
• 1 tbsp chili paste, (like Sambal Oelek)
• 1 tbsp ginger, (finely minced)

Préparation

1. 1

   Heat oven to 400° F.

2. 2

   Put all ingredients except salmon in a small saucepan and heat to boiling. Lower heat and continue to cook until it has been reduced by half and is starting to become thick and syrupy, 8 - 10 minutes.

3. 3

   Pat the salmon fillets dry, then put them, skin side down, in an oiled ovenproof baking dish. Brush generously with the glaze. Bake for 5 minutes, then brush with additional glaze.

4. 4

   Bake 4 - 5 minutes longer or until the internal temperature of the thickest part of the fillet registers 140°F. when measured with an instant-read meat thermometer. Brush with glaze once again and place under the broiler for 2 -3 minutes to caramelize the glaze, if desired. Let the salmon rest on the counter for a few minutes until it's internal temperature has reached 145°F.