Broiled Salmon With Honey-Onion Compote

by Anthony Baron Kirk
Broiled Salmon With Honey-Onion Compote
Serves 4
MAIN DISH – FISH AND SEAFOOD
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 2 tablespoons of grass fed butter
  2. 3 cups of thinly sliced onions
  3. 2 tablespoons apple cider vinegar
  4. 1 cup of Merlot or Pinot noir red wine
  5. 2 pods of cloves
  6. 1 dried laurel leaf
  7. ¼ cup of organic raw honey
  8. Fleur de sel and black pepper, to taste
  9. 3 tablespoons of grass fed ghee or olive oil
  10. 1 ½ cups fresh red tomato concasse
  11. 2 to 3 teaspoons of minced garlic
  12. 1 teaspoon of mixed Italian herbs
  13. ¼ teaspoon crushed red pepper flakes
  14. 4 fillets of fresh Atlantic wild-caught salmon
  15. 8 fresh basil leaves, cut into chiffonade for garnishing
Instructions
  1. Preheat the broiler to high heat, brush rack with oil and position it 5 inches from the heat source.
  2. Melt 1 tablespoon of grass fed butter in a saucepan over medium heat and add in the onions. Cook until the onion is soft and starts to caramelize and add in the wine, tomato, vinegar, laurel leaf, cloves, honey, fleur de sel and pepper. Bring it to boil, reduce to medium heat and simmer until it has reduced in half. Stir the remaining grass fed butter and remove from saucepan from heat. Set aside.
  3. In a separate pan, apply medium-high heat and add 1 tablespoon of ghee. Add in the onion, garlic, Italian herbs and red pepper flakes and cook until fragrant and lightly brown while tossing occasionally. Remove from heat and set aside.
  4. Season the salmon fillets with fleur de sel and pepper on both sides and brush with the herbed ghee mixture. Place it in the broiler rack, skin-side up, and cook for about 2 to 3 minutes on each side. Carefully turn the fillets, skin-side down and cook further for 2 to 3 minutes or until lightly browned. It is done when the fish flakes easily when a fork is inserted into the meat. Remove from the broiler and set aside for 5 minutes before serving.
  5. Portion the onion compote into four serving plates and place it on the center. Place the salmon fillets on top of the onion compote and garnish with chiffonade basil leaves. Serve immediately.
Aseda Raw Honey https://asedarawhoney.com/